A few months ago, a couple friends and I spent the day in SF just for… well, eats. We woke up at 9am (way too early for a Saturday morning), got in the car and drove an hour to the SF Flea Market for this glorious sandwich:
But in good foodies-fashion, after something savory we needed something sweet. The savory truffle macaron (yea, truffle macaron – you read that right) that we tried at the Ferry Building just couldn’t quite be classified as dessert in our books. After much searching and googling, we ended up at Tartine Bakery.
We ordered a few items, none of which were very memorable except for their Banana Cream Tart. What I remembered most about is was that it cost $6.50 for a tart of 4″ in diameter :( But I must admit that was rather beautiful, pretty good and sparked my own Banana Cream Tart creation.
I needed to make a few changes though to fit my liking. My main problem with the Tartine treat was that the shell was incredibly hard. I’m not sure if this was on purpose or if the tart shells were old, but to say that I was afraid for the utensils wouldn’t be a gross exaggeration. They used a napolean-like pastry dough for the shell instead traditionally using something like shortbread. It had a nice texture since pastry dough is very flakey, but I didn’t think the use of it in a tart was necessary. In addition, I found their banana custard too liquidy when I tend to like my custard nice and thick… and, well, fatty :)
The last change I made in my version was leaving their dollop of caramel syrup out. My heavier custard and sweeter whipped cream made this ingredient excessive. I did like how Tartine lined the insides of their tarts with dark chocolate though – a trick bakeries use to increase the shell’s shelf life – so I followed through with that step. It does give the pastry a nice, unexpectant touch.
So I was out $6.50 but stumbling across this creation was well worth the money, the trip and even the few extra pounds I’ve put on since :)