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1
Put the flour, salt and sugar in the bowl of a food processor and pulse a few times to combine.
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2
Sprinkle half of the butter cubes over the top of the flour and process for 10 seconds.
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3
Sprinkle the remaining half of the butter over the mixture and pulse until the mixture resembles coarse cornmeal, with some butter bits no bigger than peas.
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4
With the motor running, add the buttermilk through the feed tube and process until the dough just begins to come together.
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5
Transfer to a flat surface and lightly knead until the dough comes together.
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6
Form into 2 flat disks, wrap in plastic wrap and refrigerate for at least 1 hour.
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7
(You will need only 1 for the pie; the remaining dough can be frozen for up to 1 month.)
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8
Lightly spray a 9-inch tart pan with a removable bottom with nonstick spray.
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9
Roll the dough on a lightly floured surface into a 12-inch round that is 1/8-inch thick and fit it into the tart pan.
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10
Roll rolling pin over tops of pan to trim dough flush with rims and lightly prick bottoms and sides all over with a fork.
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11
Place in the freezer for 30 minutes.
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12
Preheat the oven to 375 degrees F. Place the pan on a baking sheet.
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13
Spray the shiny side of a 12 piece of aluminum foil and line the shell shiny-side down with the foil and fill with pie weights.
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14
Bake on the middle rack in the oven until the crust sets and turns a pale golden brown, about 20 to 25 minutes.
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15
Remove the foil and pie weights and continue baking until golden brown and baked through, about 15 minutes longer.
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16
Transfer the tart pan to a baking rack and let cool completely, about 1 hour.
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17
Melt the butter in a large saute pan over medium-high heat, add 1 1/2 tablespoons of brown sugar and cook, stirring constantly, until the sugar is melted and the mixture is caramelized, about 4 minutes.
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18
Add the bananas and cook until bananas start to break down, and caramelize on both sides.
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19
Add 2 cups of the milk, bring to simmer and scrape the bottom and sides of pan and carefully transfer the mixture to a medium saucepan.
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20
Puree the mixture with an immersion blender until smooth; bring to a simmer.
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21
In a bowl whisk the sugar, cornstarch and salt together until combined.
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22
Add the remaining 1 cup of milk and whisk until the cornstarch is dissolved.
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23
Whisk this mixture into the banana mixture and cook, whisking constantly, until the mixture thickens, about 4 minutes.Whisk together the remaining tablespoon of brown sugar and yolks in a small bowl until smooth.
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24
Ladle some of the thickened mixture into the egg mixture to temper the yolks.
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25
Pour the yolk mixture into the pot and cook until thickened, 3 to 5 minutes, WHISKING THE ENTIRE TIME.
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26
Once the mixture has thickened let it come to a boil for exactly 1 minute, whisking a few times.
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27
Remove from the heat, whisk in the softened gelatin and vanilla and strain through a coarse mesh strainer into a bowl.
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28
Cover the surface of the custard with plastic wrap and chill in the refrigerator until set, at least 4 hours and up to 12 hours.
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29
Once pudding is set, whip the custard in the bowl of a stand mixer with a whisk attachment on high speed until smooth, about 20 seconds.
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30
Add the heavy cream and whip until light and fluffy, about 20 seconds longer.
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31
Transfer the filling to the cooled pie shell.
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32
Place plastic on top and let chill in refrigerator for at least 2 hours.
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33
Mound the top with the hazelnut whipped cream and sprinkle with some of the hazelnut brittle just before serving.
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34
Preheat oven to 325 degrees F. Spread hazelnuts on a baking sheet and bake until lightly toasted, about 5 minutes.
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35
Let cool slightly and coarsely chop.
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36
Combine sugar and water in a medium saucepan and cook (without stirring) over high heat until it becomes a deep amber caramel, about 8 minutes.
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37
Remove from the heat and stir in the hazelnuts.
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38
Transfer to a baking sheet lined with a silpat.
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39
Cover with another silpat and using a rolling pin, roll the mixture as thin as possible.
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40
Let sit until the caramel has hardened, about 20 minutes.
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41
Once hard, removed from the silpan and chop into small pieces, using a chef's knife.
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42
Combine cream, vanilla seeds, sugar and Frangelico in a bowl and whip using a balloon whisk or hand held mixer until soft peaks form.
