Banana Pudding Tart

Ingredients:

Cake

• 60 vanilla wafer cookies (from a 300g package)
• 2 tablespoons of sugar
• 4 tbsp unsalted butter, melted

Filling and topping

• 0.5 cups whole milk
• 0.5 cups heavy cream
• 3/4 cup sugar + extra for sprinkling
• 2 large eggs, separate the whites from the yolks
• 2 tablespoons cornstarch
• 1/8 teaspoon coarse salt
• 1 tbsp unsalted butter
• 1 tsp vanilla extract
• 4-5 large bananas
• 1/4 tsp cream of tartar

Preparation:

1. Preheat oven to 175°C.
2. Cake:
   
   Place the cookies and sugar in a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture resembles wet sand. Transfer to a 9-inch fluted tart pan and press the mixture into the bottom and up the sides. Bake until golden brown, about 12 minutes. Transfer to a wire rack and let cool completely.
3. Prepare the filling:
   
   Place a large sieve over a medium bowl. In a medium saucepan, combine the milk, heavy cream, 1/4 cup sugar, egg yolks, cornstarch, and salt; whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to simmer, about 5 minutes. Reduce the heat to low and continue to simmer for 1 minute, whisking constantly.
4. Remove from heat and immediately pour into a sieve, pressing the mixture with a silicone spatula. Add the butter and vanilla extract. Let the pudding cool to room temperature, stirring occasionally.
5. Peel and thinly slice 2 bananas and arrange the slices evenly over the bottom of the crust. Carefully spoon the filling over the bananas and smooth the surface. Place a piece of plastic wrap directly on the surface of the pudding; refrigerate until completely set, about 2 hours.
6. Peel and thinly slice the remaining bananas and arrange the slices on top of the tart, overlapping them slightly. Sprinkle with sugar and toast with a blowtorch.
7. Topping:
   
   Pour a few inches of water into a medium saucepan and bring to a boil over medium heat. In a large heatproof bowl, whisk the egg whites with the remaining 1/2 cup sugar and cream of tartar. Place the bowl over the saucepan and heat, whisking, until the sugar dissolves, the egg whites are foamy, and the mixture is heated through, 3-5 minutes.
8. Remove the bowl from the pan and beat with a mixer on medium-high speed until the meringue cools and forms stiff peaks, about 5 minutes. Transfer the meringue to a piping bag and pipe it around the edge of the pie. Heat with a blowtorch.