Banana tart

Banana dessert is not my favorite,  I only have one recipe of banana, that is banana cake. As I borrowed some cooking magazines from a sister, I saw this banana tart recipe and the photo looks nice. Though the ingredients and instructions may not be perfect (based on my experience), I modify it to make it even better.

Ingredients (2 X 6" tart rings)
Pie crust: You can use either 
- ready-made crust bought in supermarket
- homemade crust, click links - easy pie-crust or short-crust pastry
- homemade chocolate cracker crust - see instructions below

Homemade chocolate cracker crust:
1/2 cup butter, melted
1/2 sugar
2 cups chocolate crackers

Chocolate ganache:
140g chocolate, 70% cacao
140g heavy whipping cream (OR at least 30% fat)

Crème pâtissière:
1 1/2 cup half-and-half
1 tsp vanilla extract
1/2 cup sugar
3 egg yolks
2 tbsp cornstarch

3-4 ripe bananas

Whipping cream


Instructions
1. Prepare the crust, if you need to bake them, do that at least 2 hour ahead before you start prepare the fillings

If you make chocolate cracker crust, combine butter, sugar & crackers 
Place the mixture on the bottom of mould, use a spoon to press the mixture evenly, put it in the fridge to cool for at least 15mins

2. Prepare chocolate ganache, in a medium mixing bowl, place chopped chocolate & cream
In a small saucepan filled with water, at medium heat, place chocolate & cream bowl, melt the chocolate by heat. Stir regularly until the chocolate is completely dissolved into cream

3. Pour the chocolate ganache onto the crust, when it is at room temperature, put it in the fridge to cool down further

4. Prepare Crème pâtissière, you can do that ahead, even a day before
In a small pot at medium heat, heat up half-and-half and vanilla extract, let it simmer until steam starts appearing, turn off the heat

In a medium mixing bowl, beat sugar & egg yolk until color becomes paler, then add in cornstarch little by little until blend well

Add in half-and-half mixture little by little into the egg yolk mixture, try to whisk the mixture at the same time, the best is to use stand mixer

When everything is well blended, pour the whole mixture back to the small pot, heat up at medium-low heat, stir regularly until it is thickened, you can tell when you stir there is stirring mark, then it is ready
Transfer the crème pâtissière into a mixing bowl, cover it with plastic wrap - which touches the crème pâtissière - no air allow so the surface won't be dried, leave it aside to cool down

5. Slice the banana into 1/4" thickness, set aside

6. When the crème pâtissière is cooled down, place it on the top of chocolate ganache, cover it completely

Place banana slices on the top of the crème pâtissière
Let the tart cool down in the fridge and let it set for 4 hours

7. Place whipping cream on top, you can also sprinkle some cacao powder on the top

Enjoy!