Delicious tarts cobbled up with what I had in the pantry and fridge. The dough is a simple 3-2-1 (flour-butter-liquid) with egg yolks making up half of the liquid and ice water the rest. I also added some vanilla sugar for flavor and to help brown the baked pastry. I baked them blind till completely cooked and crispy/flaky. The filling is basic pastry cream made using the solid recipe from Dorie Greenspan’s book “Baking: From my Home to yours“. I love banana pies, Diana does not. So, hers was topped with a mixed berry sauce (frozen mixed berries cooked briefly with sugar and chilled). Mine was filled and topped with banana, sprinkled with sugar and caramelized with a torch then sprinkled with pistachios.