Crust Issues
Banana-Protein Custard Tart in a Classic Shortcrust Shell
1 hour
Serves 4
DessertItalianNut-free
Herb's take
Time to up your dessert game: this tart marries the structure of classic Italian crostata with a protein-packed banana custard. Expect a lesson in blind-baking and why eggs and protein powder make custard magic (no gym membership required).
Equipment needed
- 9-inch tart pan
- pie weights or dried beans
- parchment paper
Ingredients
Yield
4
Instructions
- 01In a mixing bowl, combine all-purpose flour, 6 tbsp cold diced butter, granulated sugar, and salt. Cut butter into flour with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- 02Stir in the egg yolk, then drizzle in ice water, mixing just until dough holds together. Form into a disk, wrap in plastic, and chill for 20 minutes.
- 03Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press into the pan, trim the edges, and prick the bottom with a fork.
- 04Line crust with parchment and fill with pie weights or dried beans. Bake at 350°F for 15 minutes. Remove weights and parchment, bake 10 minutes more until lightly golden. Cool slightly.
- 05For the custard, whisk together mashed banana, eggs, milk, vanilla extract, protein powder, and light brown sugar until smooth.
- 06Pour the custard into the cooled tart shell. Bake at 325°F for 20–25 minutes, or until the custard is just set with a slight jiggle in the center.
- 07Cool tart to room temperature, then refrigerate to fully set, at least 1 hour.
- 08For the garnish, melt 1 tbsp butter in a skillet over medium heat. Add banana slices and cook 1 minute per side until deep golden. Arrange on top of chilled tart before serving.
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