Recipe Courtesy of Emeril Lagasse

Recipe adapted from Cooking with Patrick Clark, A Tribute to the Man and His Cuisine, conceived and coordinated by Charlie Trotter, published by Ten Speed Press, 1999

CRUST
1/2 cup butter, cold
1/2 cup ground pecans
1/3 cup granulated sugar
1 cup plus 3 tablespoons all-purpose flour
1 egg yolk
1 tablespoon milk
Pinch of salt

To prepare the crust
Combine the cold butter, 1/2 cup of pecans, 1/3 cup of granulated sugar, 1 cup plus 3 tablespoons of flour, and the salt in a food processor and process until crumbly. Add 1 egg yolk and 1 tablespoon of milk and process until the dough forms a ball. Roll out the dough to 1/8-inch thick and cut into a 9-inch circle. Line an 8-inch tart pan with the dough, place on a sheet pan, and refrigerate for 1 hour.

Preheat the oven to 375 degrees F.
Bake for 10 to 12 minutes, or until golden brown.

PECAN CREAM FILLING
1/4 cup butter, at room temperature
1 egg
1 cup ground pecans
1/2 cup granulated sugar
1/2 cup heavy whipping cream
1/4 teaspoon vanilla

To prepare the pecan cream
Combine the softened butter, the whole egg, the remaining 1 cup of ground pecans, 1/2 cup of granulated sugar, the cream, and 1/4 teaspoon of vanilla in a mixing bowl. Spread a 1/4-inch layer of the mixture in the bottom of the tart. Bake at 350 degrees F for 10 minutes, or until the pecan cream is set. Remove from the oven and set aside.

PASTRY CREAM
2 cups milk
1/3 cup granulated sugar
4 egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon pure vanilla extract

To prepare the pastry cream
Bring the remaining 2 cups milk and 1/3 cup granulated sugar to a boil. Whisk together the remaining 4 egg yolks and 1/3 cup granulated sugar in a bowl. Sift 2 tablespoons flour and 2 tablespoons cornstarch together over the egg yolk mixture and whisk until smooth. Add the remaining 1/4 teaspoon vanilla and one third of the milk mixture and whisk until combined. Return the remaining milk mixture to a boil. Pour the yolk mixture into the milk, stirring continuously, until thickened and remove from the heat.

FINISH
2 ripe bananas
32 roasted pecan halves
Confectioners' sugar for dusting
 

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. Spoon the pastry cream over the bananas and smooth with spatula. Lower the oven to 350 degrees F. and bake for 10 minutes. Remove from the oven and cool slightly, then refrigerate for at least 1 hour.

Cut the tart into 6 slices and place a slice in the center of each plate. Arrange the toasted pecans on each slice and dust with confectioners' sugar.

Yield: 6 servings