By Marilyn Sultar

Bananas Foster Custard Tart

Ingredients

6 servings

Pate Sucree

1 ¾ cupall-purpose flour

⅓ cupalmond flour

⅔ cuppowdered sugar

¼ cupunsalted butter

chilled and cut into cubes

kosher salt

1brown egg

large, lightly beaten

1 tspvanilla bean paste

or the seeds from one vanilla bean pod

1 x 396gsweetened condensed milk

can

¼ cupwater

boiling

45mlspiced rum

2 tspvanilla extract

1 tspvanilla bean paste

or the seeds from one vanilla bean pod

2egg yolk

large, brown

1brown egg

large

1 tspkosher salt

bananas

brûléed

1fresh bananas

depending on size

4 Tbspgranulated white sugar

caramel sauce

56gunsalted butter

⅔ cupdark brown sugar

1 Tbspspiced rum

kosher salt

30mlrum

1 tspvanilla bean paste

or the seeds from one vanilla bean pod

vanilla ice cream

whipped cream

crème anglaise

sour cream

shortcrust pastry

1 ¾ cupall-purpose flour

⅓ cupalmond flour

⅔ cuppowdered sugar

¼ cupunsalted butter

chilled and cut into cubes

kosher salt

1brown egg

large, lightly beaten

1 tspvanilla bean paste

or the seeds from one vanilla bean pod

Vanilla Bean and Rum Custard

1 x 396gsweetened condensed milk

can

¼ cupwater

boiling

45mlspiced rum

2 tspvanilla extract

1 tspvanilla bean paste

or the seeds from one vanilla bean pod

2egg yolk

large, brown

1brown egg

large

1 tspkosher salt

Brûléed Bananas

1fresh bananas

depending on size

4 Tbspgranulated white sugar

Caramel Sauce

56gunsalted butter

⅔ cupdark brown sugar

1 Tbspspiced rum

kosher salt

30mlrum

1 tspvanilla bean paste

or the seeds from one vanilla bean pod

Serving Suggestions

vanilla ice cream

whipped cream

crème anglaise

sour cream

Instructions