Banana Custard Tart Recipe

With us all spending more time at home I thought a little baking is a perfect way to pass the time. If you have little ones, like me, they too can help make this super tasty banana custard tart! I’m sure the kids will enjoy helping to polish it off afterwards too!

Ingredients

• Plain flour, for dusting
• 1 large free-range egg beaten
• 500g block sweet shortcrust pastry, chilled
• 250ml double cream
• 1/2 tbsp caster sugar
• 2-3 ripe bananas, peeled and cut into 1cm discs
• 250ml Shaken Udder Top Banana! milkshake
• 8 large free-range egg yolks
• 1-2 tbsp sprinkles

Method

1. Preheat the oven to 180ºC/160ºC (fan)/Gas Mark 4.
2. Dust a sanitised work surface with flour, then roll the pastry out into a large circle around half a centimetre thick.
3. Transfer the rolled pastry into a 25cm deep loose-bottomed tart tin and gently press it into the fluting and the corners of the tart tin. Trim off any excess pastry and prick the base all over with a fork. Place in the freezer for 10 minutes.
4. While the pastry case is chilling, use the excess pastry to cut out shapes to decorate the tart with, then place them on a baking tray, brush with the beaten egg and sprinkle with sugar. Set to one side.
5. Line the pastry case with greaseproof paper and fill to the top with uncooked rice or baking beans. Bake for 25 mins, then remove the baking paper and rice and return to the oven for another 10-15 minutes, along with the tray of pastry shapes until they are golden.
6. Remove the tart tin and pastry shapes from the oven and reduce the temperature to 140ºC/120ºC (fan)/Gas Mark 1.
7. Arrange the banana discs on the bottom of the pastry case and put to one side.
8. Bring the cream and Shaken Udder Top Banana! milkshake to the boil in a medium saucepan and beat the egg yolks in a separate large bowl. Gradually add the boiling cream mixture to the eggs, whisking all the time, then strain into a jug and skim off any foam.
9. Pour the custard into the pastry case, then bake for 35-40 minutes until the custard is set, but still has a slight wobble.
10. Once baked, remove the tart from the tin and place on a serving plate. Scatter the sprinkles over the top, then decorate with the pastry shapes. Serve warm.

Banana Custard Tart

5 from 6 votes

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Ingredients Method Notes

Ingredients

  

• 500 grams Ready to roll sweet crust pastry
• 1 Free-range egg Beaten
• ½ tbsp Caster sugar
• 3 Ripe bananas Cut into slices
• 250 ml Double cream
• 250 ml Shaken Udder Top Banana Milkshake
• 8 Free-range egg yolks
• 2 tbsp Sugar strands or Hundreds and Thousands To decorate
• 2 tbsp Plain flour For rolling and dusting

Method

 

1. Preheat oven to 180°/160° fan/gas mark 4
2. Dust work surface with flour and roll out the pastry into a circle large enough to line your 10 inch/250mm loose-bottomed tart tin. Trim and place the excess pastry to one side.
3. Prick the bottom of the pastry several times with a fork and place the tart tin into the freezer for 10 minutes.
4. Roll out the excess pastry and cut out shapes of your choice to decorate the top of the tart. Brush with the beaten egg and sprinkle with a pinch of caster sugar.
5. Blind bake the tart tin for 25 minutes.
6. Remove the tart tin from the oven, remove the baking beans or rice and return to the oven for 15 minutes along with the decorative pastry shapes.
7. Remove the tart tin and pastry shapes form the oven and reduce the oven temperature to 140°/120° fan/gas mark 1.
8. Line the bottom of the tart tin with the sliced banana.
9. Bring the cream and Shaken Udder milkshake to the boil in a saucepan, stirring constantly.
10. Whisk the egg yolks in a large bowl, while whisking, gradually add the hot milkshake to the bowl.
11. Pour the custard into the tart case through a strainer.
12. Gently place the tart tin back into the oven and bake for 35-40 minutes until the custard has set.
13. Remove from the oven, add pastry decorations and sprinkles. Serve warm with a dollop of whipped cream or ice cream.

Notes

A super tasty dessert that all of the family will enjoy!

You may like to visit our recipes page for more inspiration!

Recipe courtesy of Shaken Udder.

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