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Banana-caramel custard tarts
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plain flour, for dusting
2 x 215g Cooks’ Ingredients frozen Shortcrust Pastry, defrosted
250ml whipping cream
2 large over-ripe bananas, 1 mashed, 1 sliced
95g caster sugar
5 No.1 Longstock
Gold Eggs, yolks only
pinch flaky sea salt, plus extra for sprinkling
10g muscovado sugar
1. Preheat the oven to 190˚C, gas mark 5. Put 6 x 9cm fluted tart cases on a baking sheet. Unroll the pastry; use a cereal bowl to cut out 6 x 15cm circles, then carefully use to line each tart case, letting the excess hang over the sides (you may need to re-roll some pastry). Prick the bottoms, then line with baking parchment and fill with baking beans. Bake for 17-18 minutes, until the bottoms are dry, then remove the beans and bake for 5 minutes more. Allow to cool in the tins, then carefully cut off the excess pastry with a serrated knife. Turn the oven down to 140˚C, gas mark 1.
2. Meanwhile, in a small pan, warm the cream and mashed banana until steaming; take off the heat. Put 90g caster sugar in a medium heavy-based pan and cook over a medium heat until melted and a rich golden colour – you can swirl the pan but do not stir. Whisk in the warm banana cream and pinch of flaky sea salt; allow to sit for 10 minutes, then pour through a sieve into a bowl.
3. Beat the egg yolks and muscovado sugar together in a medium mixing bowl until well combined, then whisk in the cream mixture. Pour through a sieve into a jug, then allow to sit for 1 minute before skimming off any foam or bubbles. Pour the mixture into the cooled tart cases and bake for 30 minutes, until just set but with a slight wobble. Allow to cool fully, then chill for 2 hours.
4. Sprinkle the banana slices with the remaining 5g caster sugar, then fry over a medium-high heat until caramelised and syrupy. Decorate the tarts with the banana-caramel topping, along with a sprinkling of flaky sea salt.
Typical values per serving:
This recipe was first published in December 2020.