Banana Cream Custard Tart

1.Preheat your oven to 350°F (175°C).

2.In a mixing bowl, combine the flour, softened butter, powdered sugar (¼ cup), and salt (¼ teaspoon). Mix until crumbly.

3.Add the egg yolk (1 large) and cold water (3 tablespoons) to the mixture, and knead until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

4.Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.

5.Prick the bottom of the tart shell with a fork and bake for 15-20 minutes or until golden brown. Let it cool completely.

6.In a saucepan, combine the milk (2 cups), granulated sugar (½ cup), cornstarch (¼ cup), and salt (¼ teaspoon). Cook over medium heat, stirring constantly until it thickens and bubbles.

7.In a separate bowl, whisk the egg yolks (4 large). Gradually add a small amount of the hot milk (2 cups) mixture to the yolks, whisking constantly to temper them.

8.Pour the tempered yolk mixture back into the saucepan with the remaining milk (2 cups) mixture. Cook for an additional 2-3 minutes, stirring until thickened. Remove from heat and stir in the vanilla extract (2 teaspoons).

9.Pour the custard into the cooled tart shell and smooth the top. Let it cool to room temperature, then refrigerate for at least 2 hours to set.

10.In a small bowl, sprinkle the gelatin (1 tablespoon) over cold water (3 tablespoons) and let it sit for 5 minutes to bloom. Then, heat gently until dissolved. Allow to cool slightly.

11.In a separate bowl, whip the heavy cream with powdered sugar (¼ cup) until soft peaks form. Fold in the dissolved gelatin (1 tablespoon) gently.

12.Slice the bananas and toss them with lemon juice (1 tablespoon) to prevent browning. Arrange the banana slices on top of the custard filling.

13.Spread the whipped cream mixture over the bananas, smoothing it out evenly. Refrigerate the tart for another hour before serving.