- 6 ounces sugar
- 1 tsp. vanilla paste
- 14 ounces butter
- 1 pound all-purpose flour
- 1 egg
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 5 egg yolks
- 1 egg
- 3/4 cup granulated sugar
- 2 tsp. vanilla paste or vanilla extract
- 1/4 cup cornstarch
- Pinch of salt
- 1 Tbsp. unsalted butter , softened
- 4 ripe bananas
- 1/2 cup apricot jelly
To make pasty: In a food processor add the sugar, butter, egg and vanilla paste. Pulse until smooth and then add the flour. Tip out onto a floured surface and mix to form a smooth dough. Refrigerate for at least 2 hours.
Preheat the oven to 350°.
Roll out the pastry to about 1/4-inch thick and line a 9″ flan ring. Refrigerate for about 45 minutes. Blind bake using baking beans to hold the shape of the paste until the pastry shell is firm and golden brown. Remove from the oven, remove the baking beans and set aside.
To make filling: In a heavy saucepan bring the milk and cream to a boil. Put the rest of the ingredients in a large bowl and whisk together.
Pour the milk over the egg mixture and whisk. Once the milk is incorporated, pour the whole contents of the bowl back into the pan and return to the heat. Continue whisking the pastry cream until it thickens (about 4 minutes). Remove from the heat and spoon into the baked pastry shell.
To make topping: Slice the bananas into 1/4-inch discs and arrange neatly on top of the warm filling. Bring the apricot jelly to a boil in a small pan and brush over the top of the bananas.
Instagram handle: @klinthcrasta
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