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banana custard tart

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!