Banana sesame cream tart

Seal the graham crackers in a bag and crush with a rolling pin to mostly fine crumbs with a few larger pieces; a food processor risks over-processing.

Mix in sesame seeds, sugar and a pinch of kosher salt; add the melted, cooled butter and stir with a fork, then rub between the hands until it looks like wet sand.

Scatter about half around the sides of a 9-inch removable-bottom tart pan and press firmly with a straight-sided measuring cup, about a quarter inch thick, in a single pass; press the rest into the bottom.

Bake on a baking sheet at 350 for 13 to 18 minutes (about 14) until dark at the edges, toasty and set.

Roughly mash the bananas to measure a cup.

In the saucepan whisk the yolks, salt, sugar and cornstarch slowly, scraping the corners, until pale and thick and it falls in a ribbon, a minute or two.

Whisk in the heavy cream, scraping the edges with a spatula; add the banana and blend smooth with a hand blender.

Cook over medium heat, whisking constantly, until very thick and it gurgles when the whisk stops; whisk 10 seconds more and take off the heat.

Pour into a bowl without scraping the bottom, to leave any curds behind; whisk in the toasted sesame oil, blending again if lumpy.

Fill the cooled crust to the top, smooth, press plastic onto the surface to stop a skin, and chill about four to five hours until set.

Whisk the sour cream and heavy cream by hand, unsweetened, to soft peaks.

Spread the cream over the whole tart with a spoon, top with toasted sesame seeds, push the tart out of the pan and slice through the crust.