BANANA CUSTARD TARTS

Banana custard tarts image

Adding banana to this custard tart gives a classic pudding a new edge

Provided by Good Food team

Categories Afternoon tea, Buffet, Dessert, Dinner, Treat

Time 1h5m

Number Of Ingredients 9

Ingredients

500g block rich shortcrust pastry
flour , to dust
200ml full-fat milk
200g double cream
3 eggs , plus 1 yolk
2 tbsp golden caster sugar
pinch freshly grated nutmeg , plus extra to serve
2 bananas , cut into chunks
juice of 1 lemon

Steps:

Roll the pastry out on a lightly floured surface to the thickness of a 20p coin. With a 14cm wide saucer, cut out 6 circles of pastry, then use to line six tartlet tins, 9cm in diameter. Chill for 30 mins.
Heat oven to 200C/fan 180C/gas 6. Line each pastry case with crumpled baking parchment, then fill with baking beans. Bake the pastry for 15 mins, then remove the paper and beans. Bake for another 5 mins until the pastry is cooked and lightly golden. Remove from the oven, then leave to cool. Reduce oven to 150C/fan 130C/gas 2.
In a pan, heat the milk and cream together to scalding point. Beat the eggs, egg yolk, sugar and nutmeg together, then pour in the hot milk and cream and gently beat, incorporating as little air as possible. Toss the bananas in lemon juice, divide them between the pastry cases, cut-side up, then fill with custard. Bake for 30 mins until just set. Remove from the oven and leave in the tins for 5 mins, before turning them out to cool on a wire rack. Finish with an extra grating of nutmeg.

Nutrition Facts : Calories 703 calories, Fat 50 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.59 milligram of sodium