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1
Tart Shells: In medium-size bowl, whisk together cake flour and salt.
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In large bowl, beat together shortening and sugars until smooth.
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3
Beat in yolk and banana.
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Add vanilla.
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On low speed, slowly beat in flour mixture until dough comes together.
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Pat into disk; wrap; chill 30 minutes to 1 hour.
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7
Custard: In medium-size saucepan, mix sugar, cornstarch and salt.
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Gradually stir in milk.
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Bring to boiling over medium-high heat, stirring until thickened, 8 minutes.
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Boil 3 minutes.
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Reduce heat to low.
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12
In small bowl, whisk yolks slightly.
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Beat in about 1/4 cup hot milk mixture.
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14
Slowly pour yolk mixture into milk mixture in saucepan over low heat, stirring quickly and constantly, to prevent lumping.
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15
Heat, stirring, until custard thickens enough to coat back of spoon and registers 160 degrees F on instant-read thermometer, about 3 minutes.
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16
Remove saucepan from heat.
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Stir in banana and vanilla extracts.
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Scrape into a bowl; cover surface directly with plastic wrap.
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Refrigerate until chilled, about 1 hour.
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20
Once dough has chilled, heat oven to 325 degrees F. Coat four 3 -1/2 x 3/4-inch tart pans, four 3 x 1-inch tart pans, four 3 x 1/2-inch tart pans and four 2-1/4 x 3/4-inch tart pans with cooking spray.
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21
For 2 larger-size tart pans, use 3 tablespoons dough for each pan.
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22
For 2 smaller pans, use 2 tablespoons dough for each pan.
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With rolling pin, roll out each portion of dough into circle 1 inch larger than diameter of top of tart pan.
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Fit dough into pans, pressing over bottom and up sides.
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Prick bottoms lightly all over with fork.
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Place pans on baking sheet.
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Bake in 325 degree F oven until edges are lightly golden and tarts are slightly puffed, about 18 minutes.
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28
Transfer tart pans to wire rack; let cool completely.
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29
Use a small knife to carefully pry tart edges from pans; gently remove shells from pans.
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30
Glazed Fruit: Place tart shells on serving platter.
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31
Slice banana; place 1 slice in bottom of smallest tarts, 2 slices in the 3 x 1/2-inch tarts and 3 slices in 2 largest-size tarts.
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32
Cover banana slices with 1 to 2 tablespoons custard to fill tart to edge.
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33
Chill 90 minutes before serving.
