b'I N G R E D I E N T S Banana and Chocolate Tart Crostata di Banane al CioccolaoShort Pastry Vanilla Custard Preheat oven to 375 degrees. 3 bananas, peeled and sliced Make pastry and roll out on a lightly floured surface into a 12-inch circle. Place into 4 ounces chopped milk chocolate an 11-inch tart pan with a removable boom and trim off the excess. Prick the pastry 4 ounces chopped whitewith a fork. Line the inside of the pastry shell with foil or parchment paper. Fill with chocolate dry beans and bake in the oven for 15 to 18 minutes, until edges are golden brown.cup rum or crme de cacao Remove the foil (or parchment) and beans and cook the shell for 5 more minutes. (optional)1 cup apple jelly Take it out of the oven and let cool.Prepare the Vanilla Custard. Once the custard cools, fold in the pieces of both the milk and white chocolate and the optional liqueur. Pour the custard into the pastry shell and spread into a smooth layer. Carefully arrange the banana slices in concentric circles on top of the custard until the custard is covered. Heat the apple jelly in a nonstick saucepan. When it is warm and so, use a pastry brush to spread the jelly on top of the tart and all the way around the edges of the pastry. Refrigerate for at least 1 hour before serving.91'