准备

做太妃糖：

• Fill the base pan of a double boiler (or a medium saucepan) halfway with water. Bring to a boil and then reduce heat to medium for an active simmer (just shy of a boil). Pour the sweetened condensed milk into the double boiler’s top insert (or into a stainless-steel bowl that fits snugly on top of the saucepan) and set over the simmering water. Every 45 min., check the water level in the pot and give the milk a stir. Replenish with more hot water as needed. Once the milk has thickened to the consistency of pudding and has turned a rich, dark caramel color, 2-1/2 to 3 hours, remove from the heat, cool, and cover.

使外壳：

• Meanwhile, combine the flour, 1/4 cup of the sugar, and salt in a food processor. Pulse to combine. Add the butter pieces and gently toss to lightly coat with flour. Blend the butter and flour mixture with about five 1-second pulses (count “one one-thousand” with each pulse) or until the mixture is the texture of coarse meal with some of the butter pieces the size of peas. In a small bowl, whisk together 2-1/2 Tbs. of the cream and the egg yolk and pour this over the flour mixture. Process continuously until the mixture turns golden in color and thickens in texture yet is still crumbly, about 10 seconds.
• 将混合物转移到一个中大碗中，然后将混合物与您的手一起按，直到将其融合在一起。将面团塑造成8英寸宽的磁盘，并将其放在带有可移动底部的8-1/2-至9英寸凹槽蛋pan的中央。从面团的中心开始，然后向边缘锻炼，用指尖将面团均匀地压入底部并沿锅侧面。边缘应与锅的顶部边缘冲洗。如果您发现一个特别厚的地方，请捏一些面团，然后用它来堆积一个薄薄的地方。用保鲜膜盖住并冷冻1小时。
• 将烤箱加热到400ºF。就在烘烤之前，将面团用铝箔对齐，并用馅饼重量或干豆盖住。在下烤箱架上烘烤20分钟。小心地将箔（与重物一起）从蛋pan中提取，将烤箱温度降低到375ºF，然后烘烤，直到外壳变成深金棕色，约15分钟。将蛋锅转移到电线架上以冷却至室温。

Assemble the tart:

• Spread the caramel over the crust using a rubber spatula or offset spatula. If the caramel has cooled and is too firm to spread easily, reheat it over simmering water in the double boiler until loosened but not hot. Slice each banana in half lengthwise and arrange the halves on top of the caramel in a circular pattern. To fit the banana halves snugly in the center of the pan, cut them into smaller lengths.
• Put the coffee granules in a small zip-top bag. Press a rolling pin back and forth over the granules to crush them into a powder.
• In a chilled medium stainless-steel mixing bowl, beat the remaining heavy cream, the vanilla, and the remaining 2 tsp. sugar with an electric mixer at medium-high speed until it holds soft peaks when the beaters are lifted. Spoon the whipped cream over the bananas, sprinkle with the coffee powder, remove the pan sides, and serve.

提前提示

The caramel can be made up to three days ahead, covered tightly and refrigerated. The crust can be baked up to a day ahead, then wrapped tightly in plastic wrap. The finished tart can be held for 30 minutes in the refrigerator, though it’s best not to sprinkle on the coffee powder until just before serving.