Peanut Butter Banana Pudding Tart

Peanut Butter Banana Pudding Tart
Serves 6-8

For the Crust:
8.8 ounces Biscoff cookies (The airplane cookies! Or, substitute vanilla wafers.)
6 tablespoons butter, melted
1 tablespoon granulated sugar

For the Pudding:
1/3 cup granulated sugar
1 1/2 tablespoons cornstarch
pinch of salt
1 1/2 cups heavy cream
2 large egg yolks
1 vanilla bean
1/2 tablespoon unsalted butter
2 1/2 ripe bananas
1 tablespoon orange juice

For the Peanut Butter "Frosting:"
4 1/2 ounces cream cheese, softened considerably
3/4 cup powdered (confectioners') sugar
1 1/2 teaspoons vanilla extract
1/2 cup smooth peanut butter (not the old-fashioned kind, we used Jif)
1 cup heavy cream

1/4 cup bittersweet chocolate, melted, for drizzling (optional)

Preheat oven to 350 degrees Fahrenheit. Line a tart pan with removable bottom with parchment paper and lightly butter or grease the parchment.

To make the tart crust; put the Biscoff and sugar in a food processor and pulse until a fine crumb. Stream in the melted butter. Turn the mixture into the tart pan and press into the sides and bottom until even and packed. Bake the crust for 12-15 minutes until the edges begin to darken and the crust is no longer sticky. Allow to cool.

To make the pudding; whisk together the sugar, cornstarch and salt in a medium saucepan. Stream in the heavy cream slowly while whisking to avoid clumps. Add the egg yolks and whisk. Then, scrape the inside of the vanilla bean to get the seeds into the saucepan. Whisk again. Heat the contents of the pan over medium heat until it begins to boil (the mixture will feel thick), about 5 minutes. Remove from the heat and whisk aggressively for a few minutes to let the heat escape. Add the butter and continue whisking. When smooth, set aside to cool.

When the pudding is cool, pour into the prepared tart crust. Refrigerate for 1 hour until the pudding is set while you make the frosting and prepare the bananas.

In an electric mix fitted with the paddle attachment, beat the cream cheese and confectioners' sugar until smooth. Add in vanilla extract and peanut butter and beat again until just combined. Remove the bowl from the mixer. Then, in a separate medium bowl, whisk the heavy cream with a handheld mixer until mediume firm peaks form. Gently fold the whipped cream into the peanut butter-cream cheese mixture until uniform in color. 

Thinly slice the bananas and toss in a small bowl in the orange juice. Turn out onto some paper towel to absorb some of the juice. 

Remove the set custard tart from the fridge. Arrange the bananas in a single layer on the custard and then gently spread the peanut butter frosting all over the top using an offset spatula. Drizzle the top with melted chocolate (optional). Return the tart to the fridge for 3-5 hours. 

Serve immediately from the fridge. It's best eaten the day it's made though we continued to munch on it for 5 days after. Just keep it in the fridge.

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