Vietnamese · Dessert
Banana Custard Tart
A Vietnamese-leaned take on the classic banana custard tart, pairing a crisp short pastry shell with a silky coconut-milk-and-condensed-milk banana custard baked until just set. Fresh banana fans finish each tartlet for a soft, caramelised-fruit top note.
$1
25 minsPrep
30 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
346Calories
6.4gProtein
17.5gFat
41.6gCarbs
16.3gSugar
1.7gFiber
128mgSodium
90mgChol
11.2gSat Fat
266mgPotassium
51mgCalcium
1.9mgIron
0.2mcgVitamin B12
3.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Vietnamese Iced Coffee (Cà Phê Đá)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into sifted flour and sugar until the mixture resembles coarse breadcrumbs, then bind with iced water into a dough and shape into a disc.
2
Wrap the dough and chill for 30 minutes, then roll out thinly and line two 8cm individual tart tins, trimming the edges and pricking the bases with a fork.
3
Chill the lined tins for a further 15 minutes, then blind bake at 190C for 12 minutes until pale gold, pressing down any puffed areas.
4
Whisk the mashed banana, beaten egg, condensed milk, coconut milk and vanilla extract together until smooth to make the custard filling.
5
Pour the banana custard into the warm, par-baked tart shells and return to the oven at 160C for 16-18 minutes until the filling is just set with a slight wobble in the centre.
6
Cool the tarts fully on a wire rack, then top each with fanned fresh banana slices just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g All Purpose Flour, sifted,
- 28g28g Butter, cold, cubed,
- 10g10g Sugar White,
- 12g12g Water, iced,
- 55g55g Banana, mashed, overripe,
- 30g30g Egg, beaten,
- 22g22g Condensed Milk,
- 28g28g Coconut Milk,
- 3g3g Vanilla Extract,
- 20g20g Banana, sliced thin, fanned on top, garnish, 1
