Banana Cream Coconut Almond Tart

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Author: Cassie Stevens

Pastry cream

1/4 cup sugar

1/2 teaspoon salt

2 large egg, lightly beaten

1 1/3 cup milk

2 TBSP Cornstarch

2 tsp Vanilla extract

In a medium saucepan, combine the milk with half of the sugar. Bring to a simmer over moderate heat, stirring. Remove from the heat. In a medium heatproof bowl, whisk the eggs with the cornstarch and the remaining sugar and vanilla until smooth. Gradually whisk in half of the hot milk. Pour the mixture into the saucepan and bring to a boil over moderate heat, whisking constantly, until the pastry cream is thickened, 3 minutes; scrape into a stainless steel bowl. Cover with cling wrap. Set the bowl in the refrigerator until the pastry cream has cooled completely.

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Tart Shell

2 cups flour

1 stick butter COLD and cut into cubes

pinch of salt

1/4 cup sugar

1 TBSP white vinegar

Enough Ice cold water to bring to a crumbly texture

Mix all but water in food processor, and slowly add water until it reaches the right crumbly texture. Wrap in cling wrap and place in the refrigerator for up to and hour to firm up. Take out flour the surface of your counter and roll out to about 1/4 inch thick. Line tart pan or pie pan if you have no tart pan. Freeze for about 15 minutes then line with foil and put in pie weights or dried beans inside the pan then place in a preheated oven at 350 F until slightly browned (approx. 30 minutes). Your oven my vary in cook times and temperatures. let cool

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Spread the pastry cream in the shell in an even layer. Arrange the Banana slices in circles, top with sweetened flaked coconut and sliced almonds. Bake the tart for 30 minutes, until coconut and almonds and browned. Let cool slightly. Unmold the tart, cut into wedges and serve warm  with a scoop of Vanilla Ice Cream or serve at room temperature 

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