An elevated take on banana cream pie: this banana butterscotch almond tart layers whiskey-spiked butterscotch pastry cream with fresh banana slices and lightly sweetened whipped cream.
What’s the difference between a tart and a pie?
A tart is a freestanding dessert that’s removed from its pan before serving, usually shallow and often filled with unbaked fillings like pastry cream, whipped cream, cream cheese, or ganache.
Pies are baked and served in the same vessel (a pie tin or plate) and can be sweet or savory.
Banana Butterscotch Cream Tart
Skip the standard banana cream pie and shine a little: this banana butterscotch almond tart brings together a crisp chocolate-almond crust, a layer of sliced bananas, whiskey-kissed butterscotch pastry cream, and a cloud of sweetened whipped cream finished with crunchy cacao nibs.
Tart Components:
- Chocolate almond crust
- Sliced bananas
- Butterscotch pastry cream (optional whiskey)
- Fresh whipped cream
- Cacao nibs for topping
Chocolate Almond Crust
The crust is made from chocolate wafers, toasted almonds, and melted butter. Pulse wafers and toasted almonds in a food processor until the mixture resembles coarse sand, then add melted butter and pulse until the crumbs are evenly moistened.
Press the crumb mixture into a 9-inch fluted tart pan with a removable bottom, using the flat bottom of a glass or a tamper to compact it evenly. Bake until set; if the crust puffs, gently press it back down and finish baking. Let cool completely before assembling.
Sliced Bananas
Place a single, fairly thin layer of sliced ripe bananas in the cooled crust. Thin slices work best because tart shells are shallow and you want enough room for the pastry cream.
Butterscotch Pastry Cream
Butterscotch is made by cooking brown sugar with butter; the molasses in brown sugar is what gives butterscotch its distinct flavor compared to caramel. Pastry cream is a cooked custard made from milk (and sometimes cream), egg yolks, sugar, cornstarch, vanilla, and butter.
To make the butterscotch pastry cream: heat milk and cream until boiling, whisk together egg yolks, brown sugar, and cornstarch, then temper the hot milk into the egg mixture in small increments. Return the combined mixture to the stove and cook over medium heat, stirring constantly, until it thickens and boils briefly to cook out the cornstarch taste. Remove from heat and whisk in butter, whiskey (optional), vanilla, and a pinch of salt. Chill until set before pouring over the banana layer.
Whipped Cream
Homemade whipped cream is quick and superior to canned versions. Use very cold heavy cream for best results. Beat chilled heavy cream with a hand mixer, stand mixer, or by hand with a whisk until medium peaks form, and sweeten with sifted confectioners’ sugar to taste.
Always use very COLD heavy cream when making whipped cream!
Serving and Storage
This tart is best enjoyed shortly after assembly when textures are at their peak: the crust remains crisp, the pastry cream is smooth, and the bananas are fresh. Store leftovers refrigerated in an airtight container and consume within three days.
Over time the pastry cream can release moisture and the crust may soften after the second day, so plan to serve within that window for the best texture.
Banana Butterscotch Almond Tart
Yield: 9-inch tart
Equipment
- 9-inch fluted tart pan with removable bottom
Ingredients
Chocolate Crust:
- 20 pieces chocolate wafers
- ½ cup toasted almonds
- ¼ cup unsalted butter, melted and slightly cooled
Butterscotch Pastry Cream:
- 1¼ cup whole milk
- ¾ cup heavy cream
- 2 large egg yolks
- ¾ cup packed brown sugar
- 3 Tbsp cornstarch
- 1 Tbsp whiskey (optional)
- 1½ tsp pure vanilla extract
- ¼ tsp kosher salt
- 2 Tbsp unsalted butter
- 3 ripe bananas, sliced
Topping:
- ¾ cup heavy cream, cold
- 2 Tbsp confectioners’ sugar, sifted
- Cacao nibs, as needed for topping
Instructions
- Preheat the oven to 350°F. In a food processor, pulse chocolate wafers and toasted almonds until the mixture resembles coarse sand. Add melted butter and pulse until the crumbs are evenly moistened. Press the mixture into a 9-inch fluted tart pan with a removable bottom, compacting it into the base and up the sides.
- Bake the crust 12–15 minutes. If it puffs during baking, gently press it back down with the flat bottom of a glass and continue baking until set. Let cool completely.
- Make the pastry cream: in a medium pot, bring the milk and cream to a boil. Meanwhile, whisk together the egg yolks, brown sugar, and cornstarch in a bowl. Reduce heat under the milk, then temper the egg mixture by slowly adding about ¼ cup of hot milk at a time, whisking constantly. Return the tempered mixture to the pot.
- Cook over medium heat, stirring constantly, until the custard thickens and comes to a brief boil to cook out the cornstarch flavor. Remove from heat, whisk in the butter, then stir in the whiskey (if using), vanilla, and salt. Chill until set.
- Arrange the sliced bananas in a single layer on the cooled crust. Pour the chilled butterscotch pastry cream over the bananas and smooth the top. Refrigerate uncovered until the pastry cream is fully set and cold.
- Whip the cold heavy cream with sifted confectioners’ sugar to medium peaks. Spread or pipe the whipped cream over the chilled tart and sprinkle with cacao nibs. Keep chilled until serving.
Notes
Enjoy the tart within three days. Over time the pastry cream may release moisture and the crust will soften.
Nutrition
Calories: 377 kcal, Carbohydrates: 34 g, Protein: 5 g, Fat: 26 g, Saturated Fat: 14 g, Sugar: 26 g
Nutrition information is approximate.
Like this recipe? Rate & comment below!