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Cuban Banana Rum Custard Tart
Prep Time
40 mins
Cook Time
45 mins
Total Time
1 hr 25 mins
 
Our friends Ann and Steve traveled to Cuba last year and wanted to recreate a favorite Cuban meal for our Wine Group. This tart appeared originally in an expats website and was created by Pascaul Perez and Sonia Martinez. It’s a very rich, decadent dessert, which utilizes food easily accessible to Cubans.
Course: Dessert
Cuisine: Cuban
Servings: 8
Author: Barbara
Ingredients
Cashew Pastry
  • 1 stick butter cubed
  • 2 tbls sugar
  • 1 egg beaten
  • 2-3 tbls water
  • ½ tsp vanilla
  • 1-1/2 cups all purpose flour
  • 1 cup cashews roasted and salted
Custard
  • 2 eggs
  • 1/3 cup sugar
  • 2 tbls all-purpose flour
  • ¾ cup heavy cream
  • 4 tbls dark rum
Topping
  • 3-4 bananas peeled and sliced diagonally
  • ½ cup apricot preserves
  • 1 orange juiced
Optional Topping
  • Whipping Cream
  • Rum to taste
Instructions
Pastry
  1. In the food processer, pulse the cashews until they are chopped. Add the butter and sugar, process till crumby.
  2. Add the flour pulsing twice, pulse in the egg, vanilla and water to a wet crumb.
  3. Press the dough into a ball. Knead 3-4 times. Flatten the ball and chill for 30 minutes.
  4. Preheat the oven to 350 degrees.

  5. Roll out the crust on plastic wrap.  Put the crust into the tart pan. 

  6. Prick the dough, covering the dough with aluminum foil and beans or weights.  Bake 15 minutes.  Remove the foil and bake for 5 or more minutes until the crust appears set but not too brown.  Set aside to cool.

Custard
  1. For the custard, beat the eggs and sugar until light and frothy.
  2. Mix in the flour, beat till smooth.
  3. Add cream and rum gradually, while beating.

  4. Pour into the partially baked pie shell.

  5. Bake at 350 degrees for 20-25 minutes until the custard is set.

Topping
  1. Remove and cool. Arrange the bananas on top, starting from the outside and working to the center.
  2. Warm the preserves and orange juice, stirring until thickened. Puree the sauce.
  3. Brush the tart with the hot glaze to protect the bananas from browning.
  4. If desired, top with whipped cream that has been spiked with rum. Yum.