Banana honey cream tart

Bottom
130 grams of Lisa's Choice flour
¼ teaspoon of salt
1/8 teaspoon of baking powder
85 grams of butter
55 grams of cream cheese
2 teaspoons of apple cider vinegar
1 to 2 teaspoons of ice water

Filling
55 grams of sugar
85 grams of honey
2 tablespoons of cornstarch
1/4 teaspoon of salt
500 ml of milk
2 beaten egg yolks
15 grams of butter
250 ml of heavy cream
1 teaspoon of vanilla extract

Topping
4 bananas, halved lengthwise
50 grams of cane sugar
Desiccated coconut
Honey

Bottom
1. Put all tart crust ingredients into a food processor and pulse several times until it forms a dough. Remove the dough from the machine and knead until it forms a homogeneous dough. Place in the refrigerator for 30 minutes to firm up.
2. Preheat the oven to 200°C (392°F).
3. Roll out the dough and line the baking pan.
4. Blind bake the crust for about 15 minutes. Remove the baking weights from the pan and return the crust to the oven for about 5 minutes or until the crust turns a beautiful golden brown. Take the crust out of the oven and let it cool.

Filling
1. In a pan, combine sugar, honey, cornstarch, salt, and half of the milk. Place on medium-high heat and bring to a boil.
2. In a bowl, whisk together egg yolks and the other half of the milk. Pour a portion of the boiling milk mixture into the egg yolk mixture and stir to combine. Then pour the egg yolk mixture back into the milk mixture in the pan, and bring it to a boil again. Let it simmer until it thickens. Remove from heat, place in an ice bath, and stir in the butter and vanilla. Allow to cool further.
3. Whip the heavy cream until it's fairly stiff, and then gently fold it into the cooled custard. Spread this mixture over the crust.
4. Cut the bananas in half lengthwise and then cut each half in half. Place them, cut side up, into the custard.
5. Sprinkle with cane sugar and use a torch to brûlée the sugar until it melts and forms a hardened shell. Finish with a drizzle of honey and some grated coconut.

Enjoy your delicious treat!