Banana Custard and Cinnamon Tarts

I love the mix of banana and custard. It is such a comforting, homely combination. The addition of cinnamon makes these perfect for rainy Autumnal days.

Makes 6 tarts depending on size of tart case. I used 10cm cases but if you don't have these use a cutter and a fairy cake tin and make mini versions.

For the pastry:
100g plain flour
25g icing sugar
70g butter
Pinch of salt
1 free range egg yolk

Method:

1. Sift the flour, salt  and icing sugar into a bowl.
   
2. Cut up the butter into little cubes and rub into the flour mixture using your fingertips.
3. When the mixture looks like breadcrumbs, add the egg yolk, and knead until well combined and soft. You can add a little water if necessary to combine.
4. Wrap in clingfilm and put into the fridge whilst you make the custard.

For the custard:

2 free range egg yolks 
200ml milk
2 tbsp caster sugar
1/2 a Ndali vanilla pod

Method

1. Pour the milk into a pan and add the vanilla pod and seeds.
2. Heat the milk until it starts to bubble.
3. When it bubbles take off the heat and leave to stand.
4. In another bowl mix together the egg yolks and caster sugar until light and fluffy.
5. Take the vanilla pod out of the milk.
6. Add the egg mix to the milk and place back on the heat.
7. Continue heating until the custard thickens and then take off the heat. this will take 10-15 minutes.

Blind bake the pastry:

1. Butter your tart cases.
   
2. Take the pastry out of the fridge  and roll out until 4-5mm thick. 
   
3. Carefully lay out your pastry onto the cases and press into the cases and cut away the edges.
4. Prick the pastry cases and line with a little baking parchment and baking beads.
5. Bake for 10 -15 minutes until firm.
6. Leave to cool.

---

Assembling the tart:
1 Banana
Cinnamon

1. When the pastry is cool carefully take it out of the cases.
2. Place on a baking tray and add the cooled custard.
3. Slice the banana and add to the tart.
4. Add a sprinkling of cinnamon.
5. Bake for 10 - 15 minutes until golden.
6. Leave to cool and then tuck in!
7. Store in the fridge for up to 2 days.

This recipe is a little egg yolk heavy so you might also want to make meringues with the egg whites.

---