INGREDIENTS

INSTRUCTIONS

To prepare the tart:  Combine the cold butter, 1/2 cup of the pecans,
1/3 cup of the  granulated sugar, 1 cup plus 3 tablespoons of the
flour, and the salt  in a food processor and process until crumbly. Add
1 of the egg yolks  and 1 tablespoon of the milk and process until the
dough forms a  ball. Roll out the dough to 1/8-inch thick and cut into
a 9-inch  circle. Line an 8-inch tart pan with the dough, place on a
sheet pan,  and refrigerate for 1 hour.  Preheat the oven to 375
degrees F.  Bake for 10 to 12 minutes, or until golden brown.  To
prepare the pecan cream:  Combine the softened butter, the whole egg,
the remaining 1 cup of  ground pecans, 1/2 cup of the granulated sugar,
the cream, and 1/4  teaspoon of the vanilla in a mixing bowl. Spread a
1/4-inch layer of  the mixture in the bottom of the tart. Bake at 350
degrees F for 10  minutes, or until the pecan cream is set. Remove from
the oven and  set aside.  To prepare the pastry cream:  Bring the
remaining 2 cups milk and 1/3 cup granulated sugar to a  boil. Whisk
together the remaining 4 egg yolks and 1/3 cup granulated  sugar in a
bowl. Sift the remaining 2 tablespoons and the cornstarch  together
over the egg yolk mixture and whisk until smooth. Add the  remaining
1/4 teaspoon vanilla and one third of the milk mixture and  whisk until
combined. Return the remaining milk mixture to a boil.  Pour the yolk
mixture into the milk, stirring continuously, until  thickened and
remove from the heat.  To prepare the tart:  Cut the bananas into
1/4-inch thick slices and arrange in a single  layer over the pecan
cream in the tart shell. Spoon the pastry cream  over the bananas and
smooth with spatula. Lower the oven to 350  degrees F. and bake for 10
minutes. Remove from the oven and cool  slightly, then refrigerate for
at least 1 hour.  Cut the tart into 6 slices and place a slice in the
center of each  plate. Arrange the toasted pecans on each slice and
dust with  confectioners' sugar.  Yield: 6 servings  Converted by
MC_Buster.  Per serving: 2854 Calories (kcal); 293g Total Fat; (89%
calories from  fat); 33g Protein; 42g Carbohydrate; 1786mg Cholesterol;
1677mg  Sodium Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 0
Vegetable;  0 Fruit;  Recipe by: EMERIL LIVE SHOW #EM1C42  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3947
Calories From Fat: 2138
Total Fat: 248g
Cholesterol: 1410.6mg
Sodium: 692.4mg
Potassium: 2795.7mg
Carbohydrates: 361.9g
Fiber: 30.4g
Sugar: 63.8g
Protein: 88.4g