Banana-sesame cream tart from What's for Dessert: Simple Recipes for Dessert People (page 245) by Claire Saffitz

  • toasted sesame oil
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  • sour cream
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  • EYB Comments

    See recipe for a gluten-free variation. Can substitute graham crackers for Nilla wafers.

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Notes about this recipe

  • Eat Your Books

    See recipe for a gluten-free variation. Can substitute graham crackers for Nilla wafers.

  • kellilee on February 26, 2023

    This is an interesting combination of flavors (sesame and banana) that works. This book is my first experience baking with Claire Saffitz but her recipes so far have been quite unique. I used graham crackers instead of Nilla wafers, toasted sesame seeds and added those to the crust as instructed. The crust baked up fine and held its shape when removed from the tart pan. The banana custard was a bit challenging. I'm not sure it set up perfectly but it is also possible that it needed a few more hours to chill - we ate our first slice at exactly four hours. You add toasted sesame oil to the custard before placing it in the baked tart shell - so different. Finally, the cream on top is simply sour cream and heavy cream. I whipped to medium peaks as instructed but I wish I had gone firmer with the whipped cream. I ended up with slightly soft custard topped with slightly soft whipped cream but a nice crunchy crust. Overall, the flavors were amazing and not too sweet.

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