banana creme brulee tart
1 (9") tart to serve 8
1 partially baked (9") tart shell, use any type of crust except one made from crumbs. my suggestion is to use a dough specifically formulated for tarts. they usually contain some egg and sugar to make them easier to work with. for hints on partially baking tart and pie shells, read this previous post.
4 egg yolks
1/3 cup dark brown sugar
1/2 teaspoon chinese five spice powder (or cinnamon)3/4 cup banana puree, about 2-3 bananas-make sure they are ripe for the best flavor
3/4 cup half and half
1/4 cup sugar
preheat the oven to 325. place the tart shell, still in the tart pan, on a sturdy baking tray that will not warp in the oven. whisk the yolks with the dark brown sugar and the spices. whisk in the puree and the half and half. only mix to incorporate, the more you whisk, the more air you incorporate and the less creamy the final texture of the custard will be. pour into the tart shell and bake until set, about 20 minutes. leave the tart in the pan and cool completely.
to make the caramel crust, spread the sugar evenly over the top of the tart so that it is almost a single layer of crystals. using the broiler or a propane torch (if you have one, which i do not) and carefully melt the sugar. it will bubble as it gets hot and then will quickly begin to burn. be careful not to let it burn black or it will be very bitter tasting. serve immediately, once it sits, for a while, especially in the fridge, the sugar crust melts.
and as always, bake one, take a photo and send it to firstname.lastname@example.org, and you will see it here. happy baking!