Ingredients

1/2 cup butter, cold
1 1/2 cups ground pecans
1 cup plus 3 tablespoons granulated sugar
1 1/4 cups plus 1 tablespoon all-purpose flour
Pinch of salt
5 egg yolks
2 cups plus 1 tablespoon milk
1/4 cup butter at room temperature
1 egg
1/2 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
2 tablespoons cornstarch
2 ripe bananas
36 toasted pecan halves
Confectioners' sugar for dusting

Directions

To prepare the tart: Combine the cold butter, 1/2 cup of the ground pecans, 1/3 cup of the granulated sugar, 1 cup plus 3 tablespoons of the flour, and the salt in a food processor until crumbly. Add 1 of the egg yolks and 1 tablespoon of the milk and process until the dough forms a ball. Roll out the dough to 1/8-inch thick and cut into a 9-inch circle. Line an 8-inch tart pan with the dough, place on a sheet pan, and refrigerate for 1 hour. Preheat the oven to 375 F. Bake for 10 to 12 minutes, or until golden brown.

To prepare the pecan cream: Combine the softened butter, the whole egg, the remaining 1 cup ground pecans, 1/2 cup of the granulated sugar, the cream and 1/4 teaspoon of the vanilla in a mixing bowl. Spread a 1/4-inch layer of mixture in the bottom of the tart. Bake at 350 F for 10 minutes, or until the pecan cream is set. Remove from the oven and set aside.

To prepare the pastry cream: Bring the remaining 2 cups milk and 1/3 cup granulated sugar to a boil. Whisk together the remaining 4 egg yolks and 1/3 cup granulated sugar in a bowl. Sift the remaining 2 tablespoons flour and the cornstarch together over the egg yolk mixture and whisk until smooth. Add the remaining 1/4 teaspoon vanilla and one-third of the milk mixture and whisk until combined. Return the remaining milk mixture to a boil. Pour the yolk mixture into the milk, stirring continuously, until thickened and remove from the heat.

To prepare the tart: Cut the bananas into 1/4-inch-thick slices and arrange in a single layer over the pecan cream in the tart shell. Spoon the pastry cream over the bananas and smooth with spatula. Lower the oven heat to 350 F and bake for 10 minutes. Remove from the oven and cool slightly, then refrigerate for at least 1 hour.

Cut the tart into 6 slices and place a slice in the center of each of 6 plates. Arrange the toasted pecans on each slice and dust with confectioners' sugar. Makes 6 servings.