Banana Tree Study
Mary Beth Zeitz
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Coconut-Cardamom Custard Tart with
Oven-Roasted Bananas

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[pâte sucrée -single crust]
1/2 cup plus 1/3 cup whipping cream
1/2 cup canned unsweetened coconut milk
1/2 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons unsalted butter
2 tablespoons (packed) dark brown sugar
1 tablespoon dark rum
1 tablespoon orange juice
3 medium bananas, cut into 3/4-inch-thick slices
1/2 cup sweetened shredded coconut, lightly toasted

Preheat oven to 450 degrees F. Place pastry dough in a 9-inch-diameter tart pan with removable bottom. Trim to fit. Pierce bottom of crust in several places with fork. Bake until light golden brown, about 10 minutes. Transfer to rack and cool completely. Reduce oven temperature to 350 degrees F. Whisk cream, coconut milk, sugar, eggs, vanilla, cardamom, nutmeg and salt in large bowl until well blended. Pour mixture into crust. Bake tart until filling is barely set, about 20 minutes. Transfer pan to rack and cool (Can be prepared 5 hours ahead. Cover and let stand at room temperature.)
Preheat oven to 350 degrees F. Melt butter in large ovenproof skillet over medium heat. Add brown sugar, rum and orange juice and stir until sugar melts and mixture bubbles. Add bananas and toss to coat. Transfer skillet to oven; roast until bananas are tender, about 5 minutes. Sprinkle tart with coconut. Serve with warm roasted bananas.
 

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