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Banana cream pie from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections by Elisabeth Prueitt and Chad Robertson

  • bananas
  • heavy cream
  • vanilla beans
  • eggs
  • dark chocolate
  • milk
  • store-cupboard ingredients
  • caramels

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Notes about this recipe

  • anya_sf on September 14, 2018

    I made 1/2 recipe in a 7" tart pan. I baked the crust from frozen and it took a good 20 minutes extra to brown, plus leaked some butter, but otherwise turned out super flaky. The pie itself was absolutely delicious, although the banana flavor does not stand out. The only problem we had was cutting through the very crisp crust and chocolate layer without sending pieces flying across the room. (Tip: tines of fork should face downwards to gently but firmly separate bites.) I wish I had seen yassoma's note before making this because I did spoon the chocolate on the crust.

  • yassoma on August 15, 2016

    I tried this tart at the bakery and I loved it so much that I had to make it at home. This was definitely labor intensive, but I found that the crust did not brown as much as the version I had in the bakery. I followed it to the T, but it wasn't as tasty... and I used two full vanilla beans for this recipe. The crust, since it was coated in chocolate and the tart is a refrigerated tart, WAS SO HARD! Which made it difficult to eat. So, reader, take note to BRUSH the chocolate on, a very thin layer. Don't use a spoon. I don't know if I'll make it again, simply because it wasn't worth the intense effort. Tasted good, but didn't look neat and was difficult to eat.

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