Cuban Dinner: Banana Rum Custard Tart

Cuban Banana Rum Custard Tart

(Ron cubano Custard Tart Plátano)

Served With

2010 Kiona

Late Harvest Riesling, Columbia Valley

John & Monique

Ingredients

For the Cashew Pastry:

1 stick butter, softened
2 tablespoons sugar
1 egg lightly beaten
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup unsalted cashews, finely chopped

For the Custard:

2 eggs
1/3 cup sugar
2 tablespoons all-purpose flour
3/4 cup heavy cream
4 tablespoons dark rum
4 bananas, peeled and sliced
1/2 cup apricot preserves
1 orange, juiced

Directions

For the Cashew Pastry:

Preheat oven to 350 degrees.

Beat the butter and sugar in an electric mixer or by hand until fluffy. Add the egg and vanilla and continue beating. Mix in the flour and the cashews. The mixture will be soft and cannot be rolled out. Press the dough into the pie plate with your finger tips, keeping it as evenly distributed as possible. Chill for 30 minutes.

Place foil in the shell and fill it with dried beans or rice. Bake for 15 minutes; remove the foil and beans and bake for 5 more minutes. Set aside to cool.

For the Custard:

Beat the eggs and sugar until light and frothy. Mix in the flour and beat until smooth. Add the cream and rum. Pour into the partially baked crust and bake it in a preheated oven at 350 degrees for about 20 minutes or until the custard is set. Remove and cool.

Arrange the bananas on top, starting from the outside and working toward the center. Warm the preserves and orange juice, stirring until the preserves have melted. Strain and brush the tart with the hot glaze to protect the bananas from turning brown and to add a sheen to the tart.

Serve topped with rum spiked whipped cream.