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Banana Honey Tarts

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Banana Honey Tarts

Banana Honey Pie

Marian Blazes

These pretty tarts have a buttery short crust, slices of banana glazed with honey, a honey vanilla pastry cream filling, and a meringue topping. Pie and tarts like this are popular in Guyana and Suriname - both coutries have some Caribbean influence in their cuisines.

This recipe can also be prepared as one large tart.

Ingredients:

  • 1 double recipe of short pastry crust (see link to recipe below)
  • 1 can evaporated milk
  • 1 cup whole milk
  • 3 egg yolks
  • 1 tablespoon brown sugar
  • 1/4 cup cornstarch
  • 1/2 cup honey
  • 1/2 teaspoon cinnamon
  • Pinch salt
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 2-3 ripe bananas
  • 3 extra tablespoons honey
  • ---
  • For the Meringue:
  • 3 egg whites
  • 1 cup sugar
  • 1/3 cup water
  • 1 tablespoon corn syrup

Preparation:

  1. Prepare a double recipe of short crust pastry (recipe here) and chill dough.

  2. Make pastry cream: Place evaporated milk and milk in a saucepan.

  3. Whisk the egg yolks (reserve egg whites for meringue), sugar, cornstarch, 1/2 cup honey, cinnamon and salt in separate saucepan.

  4. Heat the milk mixture up until it's just boiling, then add slowly to the egg mixture, whisking constantly.

  5. Place the milk and egg mixture on medium heat and bring to a boil, whisking constantly, until mixture is thick.

  6. Remove from heat and stir in butter and vanilla.

  7. Pour pastry cream into a bowl, cover with a piece of saran wrap, and chill.

  8. Preheat oven to 350 degrees.

  9. Roll out half of the pastry dough 1/4 inch thick on a well floured surface, and cut into rounds slightly larger than the tart pans that you will use.

  10. Press the rounds of dough into the pans, pressing the dough into the sides of the pans, and prick bottoms of tart shells several times with a fork.

  11. Bake tart shells for 10-12 minutes, or until golden brown.

  12. Repeat with other half of dough.

  13. Slice bananas into very thin slices, and place one or two slices in each tart shell.

  14. Microwave 3 tablespoons of honey for a few seconds, and brush honey over the banana slices.

  15. Remove the pastry cream from the refrigerator and whisk until smooth. Fill the tarts with a tablespoon or two of pastry cream and smooth with a knife.

  16. To make the meringue, place egg whites in the (very clean) bowl of an electric mixer, and attach the wire whisk.

  17. Place the sugar, 1/3 cup water, corn syrup, and pinch of salt in a small saucepan, and bring to a boil.

  18. When the temperature of the sugar syrup reaches about 240 degrees Fahrenheit (115 degrees Celsius), or after about 3 minutes, turn on the mixer and start beating the egg whites. When the temperature reaches 248 degrees Fahrenheit (120 degrees Celsius), remove the syrup from the heat. The total cooking time should be about 4 minutes, and the sugar syrup should make thin threads if you drizzle it off of a fork, and will have thickened slightly.

  19. The egg whites should be forming stiff peaks. Slowly and carefully pour the syrup down the side of the mixer bowl, into the beaten egg whites. Continue to beat the meringue until it cools, about 5 minutes.

  20. Spoon meringue into a pastry bag fitted with a star tip and pipe meringue decoratively on top of tarts. (or use a ziplock bag with one corner cut out to pipe meringue).

  21. Place tarts very briefly under the broiler until the meringue is just golden.

  22. Chill tarts until ready to serve.

Makes about 20 small tarts, depending on size.

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