White Chocolate and Banana Custard Tart

    1 hour 30 minutes

    Best if eaten the same day it is made.

    2 people made this

    Serves: 8 

    • 1 (23cm) pie shell, baked
    • 6 egg yolks, beaten
    • 5 tablespoons white sugar
    • 1/4 cup (30g) sifted cornflour
    • 2 cups (500ml) milk
    • 1 vanilla bean, halved
    • 40g butter, diced
    • 90g white chocolate, melted
    • 8 ripe bananas
    • 1 lemon, juiced
    • 480ml thickened cream
    • 30ml white chocolate liqueur
    • 30ml banana liqueur
    • 340g white chocolate
    • 2 teaspoons cocoa powder, for garnish

    Preparation:30min  ›  Extra time:1hour chilling  ›  Ready in:1hour30min 

    1. To Make White Chocolate Pastry Cream: In a medium bowl, whisk together egg yolks and sugar until pale yellow. Whisk in cornflour. In a medium saucepan, heat milk and vanilla bean to just below the boiling point. Slowly whisk a small amount of hot milk into egg yolk mixture, then stir egg yolk mixture back into pan. Bring to a boil over low heat, stirring constantly.
    2. Stir in butter then strain mixture through a sieve. Place plastic wrap over the surface of mixture to keep a skin from forming. Allow to cool slightly then stir in melted white chocolate. Chill pastry cream.
    3. Slice bananas and toss with the lemon juice to keep from discolouring. Set aside.
    4. In a large bowl, whip chilled thickened cream until stiff peaks form. Fold into pastry cream, then fold in bananas and liqueurs. Fill pie shell with banana cream filling.
    5. Top generously with white chocolate curls then dust with cocoa. Serve soon after assembling so crust doesn't get soggy.
    6. To make white chocolate curls, carefully draw a vegetable peeler across the broad, flat surface of a room-temperature (about 27 degrees) chunk of white chocolate to make large, thin curls. Refrigerate until ready to use.

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    Reviews in English (3)


    This pie turned out to be absolutely phenomenal. However, there were many steps in which things could go wrong. Be sure the milk is boiled and the heat is reduced so the eggs don't cook in the pan. Melt the white chocolate just prior to adding it so the it does not burn. In our experience baking it, there was sufficient filling from the given recipe to make two 9 inch pies. Definitely allow the pie at least three hours to chill before eating it, or else the filling will collapse since its consistency is still that of pudding. Allowing it to sit also enhances the banana taste instead of the pure sugary and chocolatey sweetness that prevailed in the beginning. Overall, there were many nuances while making the pie (which we made with a graham cracker crust), but our efforts were well rewarded by a delectable pie.  -  21 Feb 2011  (Review from Allrecipes USA and Canada)


    The filling is delicious but think it might be better with a graham cracker crust.  -  21 Nov 2009  (Review from Allrecipes USA and Canada)


    Great recipe but I've modified. Only used 4 tlb. of sugar, added 1- 3.5 oz. instant vanilla pudding mix and only "half" the amount of whipping cream into mixture and refrigerated . Right before serving, I whip the other "half" of whipping cream and just prior to forming stiff peaks, I added about 1/4 cup of Kahlua!!!! Then sprinkled top with Cocoa.  -  26 Jul 2015  (Review from Allrecipes USA and Canada)