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Banana tart
ingredients
4-5 large bananas
Pastry
200g flour
pinch of salt
100g butter, softened
3 egg yolks
85g caster sugar
Pastry cream
300ml milk
½ vanilla bean, halved lengthways
2 egg yolks
60g tablespoons caster sugar
20g corn flour
30g plain flour
2 tablespoon dark rum (optional)
4 tablespoons thick cream
Glaze
250g apricot jam
juice of 1 lemon
method
Pastry
1. Sift the flour and the salt onto a kitchen workbench.
2. Make a well in the centre and put the butter in it. Place the egg yolks and sugar on the butter.
3. Using the fingertips of one hand mix the butter, yolks and sugar together with a pecking motion.
4. When it is creamy, draw in the flour with a palette knife and knead until the pastry is just smooth.
5. Press out into a 28cm flan tin and refrigerate for at least 30 minutes.
6. Prick the pastry all over. Bake in a preheated oven 180c about 15-20 minutes, until a pale biscuit colour. Allow to cool.
Pastry Cream
1. Bring the milk to the boil with the vanilla bean (including its seeds).
2. Take off the heat and scrape the inside of the vanilla bean into the milk. Discard the rest of the bean.
3. Cream the egg yolks with the sugar and when pale mix in the sifted flours.
4. Pour on the milk and mix well.
5. Return the mixture to the pan and bring slowly to the boil, stirring continuously. If it goes lumpy, keep stirring and it will become smooth. Cook for 3-5 minutes.
6. Pour into a bowl and allow to cool. Mix in the rum and then add the cream gradually because you want the pastry cream to be dropping consistency – not too soft.
Apricot Glaze
1. Put all the jam and lemon juice into a small saucepan and bring to the boil.
2. Pass through a sieve to remove any lumps and keep warm.
To assemble the tart, spread the pastry cream onto the pastry base. Slice the bananas and arrange on top of the cream. Brush quickly with the warm apricot glaze.
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