Walnuts and bananas are a good combination in any presentation, but work especially well in this tart, where the walnut filling covers the bananas, which bake to a sweet, jam-like consistency.
Serve the tart at room temperature with a little sweetened whipped cream.
Keep the tart at room temperature the day it is baked. Wrap and refrigerate leftovers. Bring to room temperature before serving again.
© 2008 Nick Malgieri. All rights reserved.