White Chocolate and Banana Custard Tart

    White Chocolate and Banana Custard Tart


    2 people made this

    Best if eaten the same day it is made.

    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)


    Delicious! However, ingredients say 3 oz. melted white chocolate and then 12 oz. white chocolate. Directions- step 2, says add "melted chocolate" which would be 3 oz. There's no directions on what do do with other 12 oz? So I melted 12 oz Ghirardelli white chocolate melting wafers and added to egg yolk mixture. I also only used 4 tlbs. sugar so it wouldn't be too sweet. I added to milk, about 3 Tlb. vanilla extract instead of vanilla bean because it's so expensive. After milk was heated, I slowly added small amounts into egg yolk mixture, whisking entire time until all milk was added. Then I poured back into pan to reheat, stirring briskly on low heat so it wouldn't harden. I did have to add slightly more milk to get creamier. After adding back into egg yolk mixture, I chilled for about 2 hours. After whipping heavy cream, I substituted banana liquor and white chocolate liquor with 2 shots Baileys Irish Cream and Khalua. I used 9oz. Graham Cracker crust and had enough filling for another smaller pre- made crust. I used 4 oz Bakers white chocolate bar to make curls and sprinkled chocolate syrup on top.  -  26 Jul 2015  (Review from Allrecipes USA and Canada)

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