Cuban Banana Rum Custard Tart recipe

Contributed By: Kay Davis


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

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.
Preheat the oven to 350 degrees. 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:
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

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

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