Ingredients
- Ingredients – for the custard
- 1 vanilla bean seeds scraped out
- 180 ml whole milk
- 160 g caster sugar
- 4 egg yolks
- 3 tbsp plain flour
- 2 tbsp cornflour
- 2 tbsp butter
- Ingredients – for the tart
- 375 g shortcrust pastry or 8 mini tart cases
- 350 ml double cream
- 2 bananas sliced
- 100 g milk chocolate
- 3 tbsp caster sugar
- 1 tsp vanilla extract
Preparation
Step 1
InstructionsMethod – for the tart cases Pre heat your oven to 180C and lightly spray 8 mini tart cases with non stick cooking spray. Roll out the pastry on a floured surface and using a round pastry cutter at least an inch bigger than your tart tins cut out 8 circles of pastry. Transfer the pastry circles to the tart tins and press the pastry well into the corners of the cases. Prick the base of the tarts well with a fork. Line the cases with baking paper and fill with baking beans or dried beans. Bake the tarts for 20 minutes with the bean in, then remove the beans and bake for a further 15 minutes until golden. Leave to one side to cool. Method – for the custardTaking the two bananas, slice one and leave to one side. Mash the other well with a fork. In a small bowl, whisk together the egg yolks, corn flour, flour and sugar to form a paste. Leave this to one side. Place the vanilla pod and seeds, milk and butter into a non stick pan and heat gently until just before it starts to boil. Remove from the heat and spoon 4 or 5 tablespoons of the hot milk into the egg mixture and whisk vigorously. Remove the vanilla pod and transfer the egg mixture into the rest of the milk. Returning to a gentle heat. Keep whisking until the mixture thickens. Add the mashed banana to the custard and divide the mixture between the tart cases. Top the tarts with the sliced banana and refrigerate until completely cool. Method – for the vanilla cream Place the double cream and vanilla essence in the bowl of a stand alone mixer and whisk on high speed gradually adding the sugar 1 spoon at a time until the sugar is gone and the cream has formed stiff peaks. Transfer the cream to a piping bag fitted with a star shaped piping nozzle. Pipe the cream in any pattern you want on top of the cold custard. I chose little swirls but you can pipe any way you want. Grate the chocolate using a vegetable peeler to create larger flakes and top the tarts with these. Serve immediately.