A French Banana cream pie

Tarte sablée aux bananes

• 4 grosses bananes mûres

• 3 œufs

• 1 pâte (sablée, brisée, ou feuilletée)

• 60 g de sucre

• 20 cl de crème fraîche

• 1 yaourt nature

• 1 c. à soupe de rhum

Préchauffez le four à 180°C.

Disposez un fond de tarte dans un moule.

Préparez l’appareil en mélangeant les 3 œufs et 60 g de sucre, puis la crème et le yaourt.

Placez des rondelles de bananes sur la pâte et versez l’appareil. Remettez des rondelles de bananes et saupoudrez de sucre pour la colorer.

Enfournez et faites cuire la tarte pendant 30 minutes. À la fin de la cuisson, sortez la tarte du four et laissez-la refroidir 10 minutes sur une grille. Démoulez et placez-la sur un plat à service puis servez.

I made this tart yesterday using a sheet of pâte sablée (cookie or shortbread dough) that I bought at the supermarket. It was easy to use and it turned out to be very tasty. The instructions on the dough package said to put a sheet of parchment paper with the dough on it into the baking dish. Trim the edges of the paper to the shape of the dish. I made sure I had enough dough to cover the bottom and run up the sides of the dish so that the cream custard would be contained and not run out into the bottom of the dish. The paper made it very easy to get the tart out of the baking dish.

The next time I make this tart I think I'll use all cream and no yogurt. Or cream diluted with a little milk, or low-fat cream (which is probably the equivalent of American half-and-half). The yogurt, I believe, gave it a slightly sour taste that I would like to avoid. As I said, the pâte sablée is good, but the tart could also be made with a standard pie crust (pâte brisée) or even with puff pastry (pâte feuilletée). The tart turns out to be a clafoutis custard — minus the flour — baked in a crust. The recipe in English, thanks to Google Translate, is in the comments below.