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1
To prepare the tart: Combine the cold butter, 1/2 cup of the pecans, 1/3 cup of the granulated sugar, 1 cup plus 3 tablespoons of the flour, and the salt in a food processor and process until crumbly.
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2
Add 1 of the egg yolks and 1 tablespoon of the milk and process until the dough forms a ball.
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3
Roll out the dough to 1/8-inch thick and cut into a 9-inch circle.
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4
Line an 8-inch tart pan with the dough, place on a sheet pan, and refrigerate for 1 hour.
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5
Preheat the oven to 375 degrees F.
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6
Bake for 10 to 12 minutes, or until golden brown.
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7
To prepare the pecan cream: Combine the softened butter, the whole egg, the remaining 1 cup of ground pecans, 1/2 cup of the granulated sugar, the cream, and 1/4 teaspoon of the vanilla in a mixing bowl.
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8
Spread a 1/4-inch layer of the mixture in the bottom of the tart.
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9
Bake at 350 degrees F for 10 minutes, or until the pecan cream is set.
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10
Remove from the oven and set aside.
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11
To prepare the pastry cream: Bring the remaining 2 cups milk and 1/3 cup granulated sugar to a boil.
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12
Whisk together the remaining 4 egg yolks and 1/3 cup granulated sugar in a bowl.
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13
Sift the remaining 2 tablespoons flour and the cornstarch together over the egg yolk mixture and whisk until smooth.
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14
Add the remaining 1/4 teaspoon vanilla and one third of the milk mixture and whisk until combined.
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15
Return the remaining milk mixture to a boil.
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16
Pour the yolk mixture into the milk, stirring continuously, until thickened and remove from the heat.
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17
To prepare the tart: Cut the bananas into 1/4-inch thick slices and arrange in a single layer over the pecan cream in the tart shell.
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18
Spoon the pastry cream over the bananas and smooth with spatula.
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19
Lower the oven to 350 degrees F. and bake for 10 minutes.
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20
Remove from the oven and cool slightly, then refrigerate for at least 1 hour.
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21
Cut the tart into 6 slices and place a slice in the center of each plate.
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22
Arrange the toasted pecans on each slice and dust with confectioners' sugar.
