Banana Walnut Tart Recipe
In my opinion to call yourself a chef one must have personal recipe of Banana Walnut Tart, just like I do. A good way to use up Fruits is to make some amazing Banana Walnut Tart. I prefer to make Banana Walnut Tart as a Dessert for all my family get-togethers. Please try this recipe of Banana Walnut Tart and if you are fully satisfied, spread the taste by sharing on other social networks.
Ingredients
3 cups milk
4 egg yolks, beaten
2/3 cup sugar
1/4 cup cornstarch
1 (8 oz.) pkg. cream cheese, cut into chunks
2 teaspoons vanilla
1 teaspoon butter flavoring
1 cup all-purpose flour
1/3 cup walnuts, finely chopped
1/2 cup butter
2 tablespoons sugar
2 large bananas, peeled and sliced
3/4 cup coconut, shredded and toasted
Directions
In 2-quart casserole, combine milk, egg yolks, sugar and cornstarch.
Microwave at MEDIUM HIGH (7) 8 to 10 minutes, stirring every 2 minutes.
Add cream cheese; stir with a wire whisk until melted.
Stir in vanilla and butter flavoring.
Microwave at MEDIUM HIGH (7) 6 to 8 minutes, until mixture thickens, stirring every 2 minutes.
Cover and refrigerate.
Insert metal accessory rack.
Preheat oven to 325°F.
In medium mixing bowl, combine flour, walnuts, butter and sugar.
Blend with an electric mixer on low speed, to form a soft dough.
Press into bottom of 9-inch round tart pan.
Bake for 20 to 25 minutes until golden brown.
Let cool for 10 minutes.
Layer bananas onto the crust and top with custard filling.
Sprinkle with coconut.
Refrigerate for one hour before serving.
Microwave at MEDIUM HIGH (7) 8 to 10 minutes, stirring every 2 minutes.
Add cream cheese; stir with a wire whisk until melted.
Stir in vanilla and butter flavoring.
Microwave at MEDIUM HIGH (7) 6 to 8 minutes, until mixture thickens, stirring every 2 minutes.
Cover and refrigerate.
Insert metal accessory rack.
Preheat oven to 325°F.
In medium mixing bowl, combine flour, walnuts, butter and sugar.
Blend with an electric mixer on low speed, to form a soft dough.
Press into bottom of 9-inch round tart pan.
Bake for 20 to 25 minutes until golden brown.
Let cool for 10 minutes.
Layer bananas onto the crust and top with custard filling.
Sprinkle with coconut.
Refrigerate for one hour before serving.
