-
1
To make the sugar dough: Combine the butter and sugar in a food processor until just blended (or cut the ingredients together with a pastry blender).
-
2
Add the egg pulsing or tossing to combine.
-
3
Add the flour and mix until it is just incorporated, no longer.
-
4
Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap or wax paper and chill for at least 30 minutes.
-
5
Preheat the oven to 350u00b0F, place the oven rack in the lower third of the oven.
-
6
Roll out the dough on a floured surface until it is about 1/8 inch thick.
-
7
Gently fit it, without stretching, into a buttered 10-inch Tart pan (preferably with a removable bottom and fluted sides).
-
8
If you do not have a tart pan, you can use 10 inch or deep 9 1/2 inch pie pan.
-
9
Trim off the excess dough, leaving a 3/4 inch overhang.
-
10
Tuck in the overhanging dough, pressing the edges of the crust against the sides of the pan and forming a high, fluted border.
-
11
Line the dough with a sheet of buttered foil (buttered side down) and weigh down with weights or beans.
-
12
Bake the shell until the sides are set, about 12 minutes.
-
13
Carefully remove the weights and foil and gently prick dough all over with a fork.
-
14
Continue to bake until pale gold and baked through, about 5 minutes.
-
15
Cool the pie shell completely on a wire rack.
-
16
Making the White Pastry Cream: Bring the milk and vanilla bean to a boil.
-
17
Meanwhile, whisk the egg yolks and sugar in a bowl until pale and light, about 1 1/2 minutes.
-
18
Whisk in the cornstarch until smooth.
-
19
Remove the saucepan from the heat, and whisk 1/4 cup of the hot milk into the egg yolk mixture.
-
20
Repeat once or twice.
-
21
Scrape the warmed egg yolk mixture into the saucepan with the remaining milk and return to a boil, whisking the entire time, boil for one minute.
-
22
Remove the pastry cream from the heat, and whisk in the butter and white chocolate until smooth.
-
23
Strain the custard into a clean bowl.
-
24
Place a sheet of wax paper or plastic wrap directly on the surface of the cream and refrigerate until cooled.
-
25
Shortly before serving time, whip the cream until nearly stiff.
-
26
Thinly slice the bananas and toss with the lemon juice.
-
27
Fold the bananas and the liquers into the chilled pastry cream and gently fold in the whipped cream until blended.
-
28
Fill the cooled pie shell with the filling.
-
29
Gently scatter the chocolate curls over the filling, covering the tart completely.
-
30
Very lightly dust the chocolate curls with cocoa powder and serve.
-
31
To make the chocolate curls: Melt the white chocolate in a double broiler until smooth.
-
32
Pour the chocolate onto a marble slab or the back of a smooth baking sheet.
-
33
With a spatula, spread out the chocolate into an even 1/8 thick layer.
-
34
Set aside to cool to room temperature.
-
35
Push a chef's knife blade away from you through a 4 inch width of chocolate, forming a loose curl.
-
36
Continue to form chocolate curls with the remaining chocolate.
-
37
With a large spatula, very gently transfer the curls to a baking sheet and refrigerate until needed.
