BIRTHDAY PIE

   Yesterday was my daughter's 15th birthday.  Having just returned from a week in California I wasn't quite prepared for a birthday celebration.  On the way to school I asked Claire what kind of cake she wanted that evening and her reply was, "a banana cream pie".  Up until now, it's been my other daughter that has requested pie for her birthdays (always lemon merignue).  I wasn't at all disappointed with her choice since making a tart is my absolute favorite thing to do, and it's been a very long time since I've made banana cream.  I used a crust that I love from Dorie Greenspan's book Paris Sweets and the filling is from a 1995 Sunday New York Times Magazine.  Some of us had seconds!

                                    CHOCOLATE-BANANA CREAM TART

1 fully baked 11-inch tart shell (recipe follows)
4 large eggs
2/3 cup plus 2 tablespoons sugar
3 tablespoons flour
1/2 teaspoon kosher salt
2 cups whole milk
4 teaspoons vanilla extract
2 tablespoons unsalted butter, room temperature
4 ounces bittersweet chocolate
1 1/2 cups heavy cream
2 teaspoons dark rum
4 medium bananas, peeled and cut into 1/4-inch slices

1.  Whisk the eggs in a medium bowl.  Whisk in 2/3 cup sugar, the flour and the salt.  Scald the milk in a medium saucepan.  Whisking constantly, add the milk to the egg mixture.  Pour the mixture back into the pan, place over medium heat and keep stirring until it comes to a boil, about 8 minutes.
2.  Scrape the mixture into a bowl and stir in 3 teaspoons of vanilla and the butter.  Place a sheet of plastic wrap directly on the custard and refrigerate until cold.
3.  Put the chocolate and 1/2 cup of cream in a double boiler over hot but not simmering water.  Stir often until chocolate is melted and mixture is smooth.  Remove from heat and stir in the rum.  Set aside 3 tablespoons of the mixture.
4.  Arrange half of the bananas in a single layer in the tart shell.  Cover with half of the custard.  Dab  half of the chocolate mixture, by spoonfuls, over the custard and using a knife, swirl the chocolate into the custard.  Repeat a second time, layering bananas, custard and chocolate.
5.  Whip 1 cup of cream to soft peaks.  Add 2 tablespoons of sugar and 1 teaspoon of vanilla and whip until cream just holds a firm peak.  Spread the whipped cream over the tart.
6.  Warm the reserved chocolate if necessary to get a pourable consistency.  Drizzle over the whipped cream.  Refrigerate.

                                 SWEET TART DOUGH
              (adapted from Paris Sweets by Dorie Greenspan)

2 1/2 sticks (290 grams) unsalted butter, at room temperature
1 1/2 cups (150 grams) confectioners' sugar, sifted
Lightly packed 1/2 cup (70 grams) ground blanched almonds
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
3 1/2 cups (490 grams) all-purpose flour

1.  Using a mixer and the paddle attachment, beat the butter until it is smooth, then add the remaining ingredients in the order given above.  When you add the flour, stop mixing as soon as the flour is incorporated. 
2.  Gather the dough into a ball and divide into 3 pieces.  Gently press each piece into a disk and wrap each disk in plastic wrap.  Allow the dough to rest in the refrigerator for at least 4 hours, or for up to 2 days, before rolling and baking.  The dough can be wrapped airtight and frozen for up to a month.
3.  Roll the dough between sheets of plastic wrap or waxed paper.  Place in tart pan and trim edge.  Chill for at least 30 minutes.
4.  When you are ready to bake, preheat oven to 350 degrees.  Line crust with foil and dried beans or rice.
5.  Bake crust for 25 minutes.  Remove beans and foil and continue baking until golden brown.  Transfer to a rack to cool before filling.