| For crust: Preheat oven to 375; Pulse flour, salt, sugar, butter, and shortening in a food processor. Start and stop the machine until the mixture is crumbly. Add the ice water and pulse briefly until the mixture begins to pull away from the sides and form a ball. Let the dough rest 1/2 hour at room temperature. On lightly floured surface, roll dough for an 11" tart shell. Ease it into the pan and trim the edges. Prick the dough all over with a fork, then line with parchment or foil and fill with dried beans or rice. Bake for 8 minutes, remove liner with its filling and bake the shell for 7 minutes more or until lightly browned. Cool to room temperature.
For Filling: Make pudding according to package directions but add vanilla; slice bananas to make a layer over bottom of crust; pour pudding over bananas into crust and refrigerate for 2-3 hours; whip cream with sugar, top and serve.
|
