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Rum-Kissed Banana Butterscotch Cream Tart
Serves: 12
Ingredients
- Gluten-Free Cocoa Buckwheat Press-In Crust:
- ½ cup almond flour
- ½ cup of buckwheat flour
- ¼ cup plus 3 tablespoons cocoa powder
- 3 T tapioca starch
- ¼ cup unrefined sugar
- ¼ teaspoon fine sea salt
- 6 tablespoons cold, unsalted butter
- ½ teaspoon vanilla extract
- ¼ cup finely chopped bittersweet chocolate
- Banana Rum Butterscotch Custard Filling:
- ½ cup + 2 t unrefined muscobado sugar
- 3.5 tablespoons cornstarch
- ¼ teaspoon fine sea salt
- 1 vanilla bean, split lengthwise and scraped
- 1½ cups whole milk
- ½ cup heavy cream
- 4 tablespoons unsalted butter, in several pieces
- 2 tablespoons black around
- 3 large ripe but firm bananas
Instructions
- Make the crust: Position a rack in the center of the oven and preheat to 350ºF. Place a 9 „pan with removable bottom on a rimmed baking sheet.
- Mixer, combine the almond flour, buckwheat flour, cocoa powder, tapioca starch, muscobado sugar, salt, butter pieces, and vanilla, and process until the mixture forms large, moist clumps, about 30 seconds , (You can do this in a stand mixer with the paddle attachment or in a bowl with your fingertips.) Dump the crumbly dough into the tart pan. Press the dough first up the sides, then into the bottom of the pan, taking the time to make the crunch even and square where the sides meet the bottom. (If the dough is soft or sticky, chill it for 5-10 minutes until it will behave.) Prick the bottom of the dough with the tines of a fork.
- Freeze the crust until firm, at least 15 minutes (or wrap and freeze for several months). Place on a rimmed baking sheet and bake until dry, toasty-smelling, and fairly firm to the touch, 20-25 minutes. The chopped chocolate in the hot shell, in the bottom of the tart shell. Let cool to room temperature.
- Make the custard filling: In a small saucepan, whisk together the sugar, cornstarch, salt, and vanilla pod and seeds. Whisk in the helped and helped. Making the mixture boil over medium-high heat, whisking the thick out of it, making sure to scrape the bottom and corners of the pan with the whisk. You’ll have to whisk it for a few seconds to make that pudding is boiling, which you’ll know by the big bubbles that pop gloopily. Once the mixture comes to a boil, continue cooking and whisking for 1 minute. Remove from the heat, whisk in the butter, then the rum. It should be the consistency of creamy yogurt.
- Strain the pudding through a sieve and into a bowl. Press plastic wrap right on the surface of the pudding, and let cool at room temperature until warm, 30-45 minutes.
- Assemble the tart: When the pudding has cooled, spread half of it into the chocolate-lined shell. Peel and slice the bananas, and spread the slices in circles over the pudding. Cover with the remaining pudding. Cover with plastic wrap pressed to the surface of the pudding. Chill until set, at least 2 hours and up to 1 day.
- Whip the cream with the mascarpone and sugar until it billows softly. Add the rum and vanilla and continue whipping until it holds firm peaks. (If you take the cream too seriously, you can usually rescue it by gently folding it in an extra heavy cream until it loosens up again.)
- Removing the plastic wrap from the tart, and spreading the cream evenly over the top, swirling it with the back of a spoon. Sprinkle with the cocoa nibs, then use them to peel chocolate over the top as though they were peeling potatoes (optional).
- Chill the pie for 30 more minutes to set the cream, if you have the patience. Cutting the knife from a pan, placing it on a cutting board, using a sharp chef’s knife to slice the pie into wedges.
- Store leftover pie in the fridge for up to 3 days.
Notes
Images & recipe courtesy <a href=“http://www.bojongourmet.com“> rel=“noreferrer“ data-mce-href=““http://www.bojongourmet.com“> The Bojon Gourmet </ a >
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