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| It's so pretty! Shame there are bananas hiding under all that goodness... |
Today we made banana cream tarts (as well as dough for gingersnaps and two more tart shells). We blind-baked tart shells, filled them with bananas and crème légère, and decorated them with crème chantilly. The tarts shells were, again, made with the pâte sucrée dough. The bananas were thinly sliced and laid in the bottom of the cooled, cooked shell. The crème légère is basically a combination of pastry cream flavored with rum (or anything else you like) lightened with whipped heavy cream. Crème chantilly is sweetened whipped cream, basically. I liked all the components except the bananas--as those who know me can attest to, I hate bananas in all forms, even when covered in cream. Overall, not my favorite...but pops, who loves bananas, loved the tart!
