This little tart is made on a pre-baked tart shell filled with cold vanilla pastry cream. Bananas are arranged on top and coated with apricot coating to keep it fresh.

 | |
|
Ingredients Required:
Preparation Instructions:
| Using a small spatula spread pastry cream into bottom
of shell. |
| Peel and slice banana in 18 nice slices. |
| Place three slices onto each tart shell. |
| Glaze with apricot glaze using a small pastry brush. |
| Store chilled. |
| Use several light applications of Apricot coating, chill between coats. Cover fruit well, to prevent it from turning brown. |
© by The French Pastry Chef™
2000-2013 All Rights Reserved
Made in America