Basic Sweet Tart Shell

125g unsalted cold butter, cubed

1 cups powdered sugar, sifted

3 egg yolks

1 1/2 cups plus extra all purpose

flour, sifted

1 teaspoon pure vanilla extract

1 tablespoon ice cold water

Boozy Banana Custard

1 cup milk

2 bananas, lightly mashed

3 bananas, thinly sliced

1 tablespoon corn flour

1/2 tablespoon all purpose flour

1 large egg yolk

2 teaspoons pure vanilla extract

1/4 cup brown sugar

2/3 cup heavy cream, whipped soft

peaks

3-4 tablespoons Whiskey

Caramel Glaze

1/3 cup butterscotch morsels

1 tablespoon butter

3-4 tablespoons milk

To Garnish

fresh whipped cream

shredded chocolate

cocoa powder

 DIRECTIONS

1. Using a food processor, blitz flour, powdered sugar and cold butter until it resembles fine

bread crumbs. Add the yolks one at a time mixing after each addition until well combined.

Then add the pure vanilla extract and ice cold water. Mix for another 1-2 minutes or until

the dough comes together nicely. Transfer sweet pastry dough onto a cling film wrap, shaping

into a disk and chill in the fridge for an hour.

2. Preheat oven to 180°C. Thaw dough for about 10-15 minutes at room temperature. On a dry

surface, sprinkle some flour on your work table, and on the rolling pin. Roll the sweet pastry

shell to about ¼ inch thick circle. Grease the tart pan with a little butter and sprinkle some flour.

Line the tart pan with the dough,  repeating the same process, if making individual tarts. Then,

transfer the dough back to the fridge and chill for 30 minutes.

3. Remove tart shell from the fridge. Line it with parchment paper, fill pie shell with dried beans or

pie weights. Bake in the oven for about 10-12 minutes, then remove the beans and liners and transfer

back to the oven and bake for another 15 or until lightly golden brown in colour.

4. In a medium heatproof bowl, place egg yolk, sugar, vanilla extract, plain flour and cornflour and

whisk to form a thick paste.  Add the milk and mashed bananas in a medium saucepan and bring to a

boil over medium high heat. While whisking egg and flour mixture pour the juice in a stream and

continue to whisk to combine. Pour the custard mixture back into the saucepan and place back over

the heat and lightly whisk constantly until the mixture comes to a boil then cook a further few

minutes or coats the back of a wooden spoon. This pastry cream should be very thick. Take pastry

cream off the heat, and mix in the whisky. Press a piece of clingfilm onto the surface and refrigerate

until cool.

5. To assemble,  whip heavy cream until soft peaks and fold into Boozy Banana pastry cream. If Boozy

Banana pastry cream is slightly firm, whisk it lightly to help loosen the pastry cream. Fold in whipped

cream. Meanwhile, melt butterscotch morsels and butter for about 15-30 seconds on medium heat in

a microwave. Careful to not burn the morsels. Add milk and whisk it until glaze comes together (it

will split when milk is added, but continue to whisk mixture as it will become glossy and smooth).

Spread a layer of caramel glaze at the bottom of tart shell. Layer with fresh banana, and spoon

spoon pastry cream filling into tart shell.  Top with fresh whipped cream, sprinkle some cocoa powder

and shred some dark chocolate. Serve immediately.  ENJOY!

                                                             *basic sweet tart shell loosely adapted from Donna Hay