Banana Cream Tart With Salted Caramel

• 1 large (1 cup) banana
• 1 tablespoon lemon juice
• 2 cups milk
• 3/4 cup sugar
• 1/4 cup cornstarch
• 4 Land O Lakes Eggs (yolks only)
• 1 (1/4-ounce) package unflavored gelatin
• 1 teaspoon vanilla
• 2 cups very finely crushed pretzels
• 1/2 cup Land O Lakes Butter, melted
• 2 tablespoons firmly packed brown sugar
• 1 1/2 cups Land O Lakes Heavy Whipping Cream
• 2 tablespoons powdered sugar
• Sliced bananas, if desired
• 1/2 cup caramel ice cream topping, warmed
• Sea salt, if desired

1. Place 1 large banana and lemon juice in food processor bowl fitted with metal blade.
2. Cover; process until smooth.
3. Add all remaining filling ingredients.
4. Cover; process until smooth.
5. Pour banana mixture into 2-quart heavy saucepan.
6. Cook over medium heat, stirring constantly with whisk, 7-9 minutes or just until mixture comes to a boil and thickens.
7. Remove from heat.
8. Pour filling into bowl.
9. Place plastic food wrap directly onto surface of filling.
10. Refrigerate about 2 hours or until cool.
11. Heat oven to 350F.
12. Combine all crust ingredients in bowl; mix well.
13. Press mixture firmly onto bottom and sides of 10-inch tart pan with removable bottom.
14. Bake 10-12 minutes or until lightly browned and set.
15. Cool completely.
16. Place chilled whipping cream and powdered sugar into chilled deep bowl; beat at high speed until stiff peaks form.
17. Gently stir 1 1/2 cups whipped cream into cooled filling.
18. Pour into prepared crust.
19. Cover; refrigerate about 3 hours or until set.

banana, lemon juice, milk, sugar, cornstarch, o lakes eggs, unflavored gelatin, vanilla, pretzels, butter, brown sugar, cream, powdered sugar, bananas, caramel ice cream topping, salt

Taken from www.landolakes.com/recipe/4025/banana-cream-tart-with-salted-caramel (may not work)