Southern Banana Pudding Tart

Southern Banana Pudding Tart
(from Baking Bites)

Crust
2 cups vanilla wafer cookie crumbs
1/4 cup sugar
1/4 tsp salt
1/3 cup melted butter

 

Filling
3 medium, ripe bananas, sliced
1/3 cup all-purpose flour
3/4 cup sugar
1/4 tsp salt
3 large egg yolks
2 cups milk (low fat is fine)
1 tsp vanilla extract

Preheat oven to 350F.
In a large mixing bowl, combine all crust ingredients (add 1 tsp vanilla extract if you are using fairly plain vanilla wafers) and stir with a fork until mixture is moist, like wet sand. Pour into a 9- or 10-inch tart pan and press into an even layer, going up the sides of the tart.
Bake for 12-14 minutes, until crust is just starting to brown at the edges. Cool completely.

When crust has cooled, prepare the filling.
Arrange sliced bananas in a single layer (slices should be about 1/4-inch thick) on top of the tart crust.
In a medium sauce pan, whisk together flour, sugar and salt. Whisk in milk and egg yolks until smooth. Cook over medium heat until pudding comes to a simmer, stirring frequently. Cook until pudding has thickened enough to thickly coat the back of a spoon. Remove from heat and whisk in vanilla extract. Strain into a large measuring cup or bowl.
Pour hot pudding over sliced bananas, spread evenly, and allow to cool down to room temperature before refrigerating.
Refrigerate at least 4 hours before serving.

Serves 8.

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