Get access to everything we publish when you sign up for Outside+ Join today!.
In this tart is an irresistible rum-flavored custard, the perfect base for bananas.
In food processor, combine butter, flour, cashews, egg and vanilla. Pulse on/off until dough is smooth. Press dough with hands into bottoms and sides of 9-inch tart pan with removable bottom. Pierce dough a few times with fork. Cover and chill 1 hour.
Preheat oven to 400°F. Bake crust until golden, 15 to 20 minutes. Let cool on wire rack. Reduce oven heat to 350°F.
Make filling: In large bowl, beat eggs and sugar with electric mixer until light and fluffy. Add flour and beat until smooth. Add cream, and rum if desired, and blend well. Pour mixture into cooled crust. Bake until custard is set, about 20 minutes. Set tart on wire rack. Arrange bananas in circular pattern over top of tart and serve warm.
- Calories 460
- Carbohydrate Content 48 g
- Cholesterol Content 141 mg
- Fat Content 27 g
- Fiber Content 2 g
- Protein Content 8 g
- Saturated Fat Content 14 g
- Sodium Content 37 mg
- Sugar Content 0 g