Roshi Muns from Society Bakery stops by the Good Day studio to make banana tart.
Sweet Dough Crust
1 ¼ cup all-purpose flour
2 T. Sugar
¼ tsp salt
1 stick butter: cut into small pieces
1/3 cup COLD water
Combined all dry ingredients in a food processor. Add the cold butter and pulse until mixture resembles a cornmeal texture. With the machine running add cold water until the mixture forms a dough ball.
Remove and wrap in plastic film. Let chill in cooler for 1-2 hours.
Roll the dough out to 1/8 inch thickness. Cut into small 6" rounds to accommodate 5" tins.
Press the dough into the tins, pierce the bottom of the crusts.
Bake on 350 degrees with parchment paper & pie weights for 12-14 minutes when sides and bottoms are golden brown.
Cool on racks and remove pie weights.
Baked 5" Pie Crusts
Melted Chocolate Chips brushed on the bottom of the inside pie crust
Soft Ripe (not green or brown) Bananas
Juice from one Lemon
*Toss the banana slices in the lemon juice and sea salt, then the caramel sauce
Fresh Sweetened Whipped Cream, for topping
Chocolate Shavings, for Garnish topping
Brush the bottom inside of the pie crust with the melted chocolate and let stand 10 minutes.
Chocolate should be dry/solid. Spoon the banana mixture into the pie shells. Top with whipped cream and chocolate shavings. Chill one hour before serving.