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1
Zest the lemon or use a knife to cut pith free thin strips and cut them into confetti sized pieces.( or you can just use a zester) Then squeeze all the juice out of the lemon. Remove the seeds.
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2
In a large heavy bottomed pot boil the water and the sugar for about 10 minutes. Add the rest of the ingredients and simmer on medium heat for about 30 minutes.
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3
Remove the ginger and cool the jam.
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4
In a large saucepan, bring the cream almost to a boil.(scald)
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5
In a large bowl, whisk the whole eggs, egg yolks, vanilla and brown rice syrup together.
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6
Gradually add the hot cream to the egg mixture. (temper) Mix thoroughly. Set aside until ready to assemble the tart.
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7
Blind bake the pie crust for about 12 minutes at 350 degrees.
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8
After you remove the pie crust from the oven, brush the crust with melted chocolate. (I use a 2 inch paint brush) Cool.
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9
Spread a layer of banana jam over the cooled chocolate. Then pour the vanilla cream over the banana jam. *****Note: If there is more jam than you need for the tart; refrigerate the leftover jam...it's great on toast!
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10
Bake in a 300 degree oven for about 30 minutes or until the cream layer starts to turn golden.
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11
Cool and garnish with whipped cream and a couple slices of fresh banana.
