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Banana Republic. Change! Transformation! Delicious!

In this delectable episode of Second Act Scratch, hosts Doreen Fang and Tony Felice whisk up a tantalizing Banana Tart while diving into the theme of transformation and change. Much like a banana republic, where shifts in power and identity are the norm, this episode explores the sweet transitions in our lives and careers. Join us as we blend the rich flavors of culinary delights with the zest of personal growth, adventures, and the pursuit of excellence, even in your second act. Whether you're a seasoned chef or a life enthusiast, there's always room for a delicious slice of wisdom.





1 cup heavy cream

1/2 to 1 tsp vanilla

5 TBS sugar

1 TBS cornstarch

1 TBS flour

1 TBS butter


Put heavy cream, vanilla and 1/4 cup sugar into a pot and cook just to scald - do not boil.

In a separate bowl, whisk egg yolk with 1TBS sugar till smooth. Sprinkle flour and cornstarch into the mixture and beat until creamy and produces a ribbon.

Temper the egg mixture by pouring the hot heavy cream into the egg mixture a table spoon at a time until the bowl is warm, then add contents in bowl to remaining liquid in the pot.

Cook over medium heat and stir constantly with a whisk until the mixture is about the consistency of a pudding (approximately 160 degrees F). Do not over cook or the eggs will scramble. Once it reaches the state of a heavy pudding, remove it from the flame and transfer to a refrigerator safe bowl. Mix in the butter along the top of the mixture in the bowl and cover the mixture with plastic wrap, making sure to press down on the plastic so it comes in contact with the cream so as to prevent a skim from forming.

Cool 2 hours to overnight in the fridge.


1 1/4 cup flour

1/2 cup powdered sugar

1/4 tsp salt

1/2 cup cold butter (grated - freezing the butter helps).

1 large egg

1 tsp vanilla


Add butter to flour and salt and pulse in food processor or blender or mix well with whisk.

Add wet ingredients.

Form a ball and refrigerate 3 hours to one day in advance.

Remove from refrigerator and roll out to a circle at least 1 to 2 inches larger than the diameter of your tart pan. Alternatively put the ball in the center of the tart pan (a spring from pan is perfect).

Pierce the pastry with a fork in rows along the pastry to keep from bubbling up - alternatively you could use parchment paper on top with dried beans to hold the pastry shell together so it does not rise or bubble.

Blind bake at 375 degrees for 20 minutes or so until golden brown and cooked in the middle.


Make pastry cream, add crushed bananas (1 cup).

Add pastry cream to cooked shell.

Top with slices of banana.

Serve right away.

Optional: add an apricot glaze or gelatin glaze to keep the fruit from browning if you do not serve right away.

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