Cream the sugar and butter using the paddle attachment until light and fluffy.
Add the egg and vanilla. Mix until combined, scraping down the sides of the mixing bowl.
Add the flour. Mix until combined.
Refrigerate at least one hour before rolling out.
Roll out the tart dough. Using tart pans that have been sprayed with baker's spray, line each tart pan with dough.
Poke shells with fork and bake at 350 degrees for 10 minutes or until golden brown.
NOTE: After tart dough has been rolled out, it can be chilled for at least an hour and re-rolled. After the dough has been re-rolled once, discard it.
Pastry Cream Directions
Whisk together eggs, sugar and corn starch.
Bring the milk to a boil, with the vanilla bean scraped into it.
At the boiling point, add some of the hot milk to the egg/sugar mixture and whisk together.
When the milk boils, stir in the egg mixture and lower the heat (to medium). Simmer for 2-3 minutes until custard thickens and begins to pull from the side of the pot.
In a stainless steel bowl, pour the custard on top of the white chocolate. Whisk together until the chocolate is melted.
Stir in the butter.
Add the melted gelatin and whisk together.
Add the pureed banana.
Cool in an ice water bath.
Refrigerate until needed.
Assembling the Banana Tarts Directions
Whip the heavy cream and sugar until stiff.
Whisk the chilled banana pastry cream.
Fold 2/3 of the whipped cream into the banana pastry cream.
Reserve the remaining whipped cream for garnish.
Fill each tart shell with banana pastry cream.
Using a propane torch or the broiler in your oven, brown the sliced bananas.
Arrange the bananas around the outside of the tarts.
Using a pastry bag, pipe a rosette of whipped cream in the center of each tart. If you do not have a pastry bag, scoop a dollop of whipped cream into the center of each tart.