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1
In a large bowl, stir the flour and sugar together.
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2
Using a pastry blender or your fingertips, work the butter into the mixture until it resembles coarse meal.
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3
Sprinkle on 3 to 4 tablespoons of the eggy water, and mix it in with your fingers just until the dough comes together into a ball.
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4
Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks.
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5
Scrape up all the streaks of dough and pile them on top of one another to form a disk.
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6
Wrap in plastic and refrigerate for at least 2 hours, or overnight.
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7
Set a rack in the middle of the oven and preheat to 400 degrees F. Lightly butter a 9 1/2-inch tart pan with a removable bottom.
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8
On a lightly floured surface, roll the dough to 1/8-inch thickness and place in the prepared pan, trimming the edges, and bake until light golden brown, approximately 20 minutes.
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9
Let cool completely.
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10
Pour the butterscotch filling into the pie crust that is still inside the tart pan and refrigerate for at least 3 hours.
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11
Slice the bananas, making concentric circles and top with sugar.
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12
Torch bananas briefly until golden and all the sugar is caramelized.
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13
In a bowl, whisk the cornstarch into 1/2 cup of the milk.
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14
Let rest for 1 minute, then whisk again.
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15
Whisk in the eggs, yolks, and vanilla.
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16
In a saucepan, over medium heat, bring the brown sugar, butter, bourbon, and the remaining 2 1/2 cups milk just to the simmering point (it will start to wiggle in the pot).
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17
While constantly whisking, slowly drizzle the hot liquid into the egg mixture.
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18
Return the mixture to the saucepan and, while constantly whisking and scraping the bottom of the pot, cook until tiny bubbles boil up for 10 seconds.
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19
Remove from the heat and strain.
