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.
- Sift the flour, salt and icing sugar into a bowl.
- Cut up the butter into little cubes and rub into the flour mixture using your fingertips.
- 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.
- Wrap in clingfilm and put into the fridge whilst you make the custard.
- Pour the milk into a pan and add the vanilla pod and seeds.
- Heat the milk until it starts to bubble.
- When it bubbles take off the heat and leave to stand.
- In another bowl mix together the egg yolks and caster sugar until light and fluffy.
- Take the vanilla pod out of the milk.
- Add the egg mix to the milk and place back on the heat.
- Continue heating until the custard thickens and then take off the heat. this will take 10-15 minutes.
- Butter your tart cases.
- Take the pastry out of the fridge and roll out until 4-5mm thick.
- Carefully lay out your pastry onto the cases and press into the cases and cut away the edges.
- Prick the pastry cases and line with a little baking parchment and baking beads.
- Bake for 10 -15 minutes until firm.
- Leave to cool.
- When the pastry is cool carefully take it out of the cases.
- Place on a baking tray and add the cooled custard.
- Slice the banana and add to the tart.
- Add a sprinkling of cinnamon.
- Bake for 10 - 15 minutes until golden.
- Leave to cool and then tuck in!
- 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.