Banana Custard Tart

Banana Custard Tart

Serves 8
184 calories per serving
Preparation time 10 minutes
Cooking time 60 minutes


2 eggs
75g (3oz) caster sugar
75g (3oz) self-raising flour
1 teaspoon vanilla essence

For the filling
1 tablespoon low fat custard powder
250ml (8fl oz) skimmed milk
1 vanilla pod
1 tablespoon caster sugar
2 large bananas
juice of 1/2 lemon
2 tablespoons sieved apricot jam

Cooking Instructions:

Pre heat the oven to 180C, 350F, Gas mark 4
Lightly grease an 20cm (8in) non stick flan case with a little oil then dust with caster sugar, discarding the excess.

To make the sponge base:
Whisk together the eggs and sugar for several minutes until pale and thick in consistency.
Using a metal spoon, carefully fold the sifted flour into the egg mixture followed by the vanilla. Pour into the flan case and level off with a knife. Bake in the centre of the oven for 20 minutes until golden brown.
Loosen the sponge from the flan case with a blunt knife then allow the sponge to cool. Using a sharp serrated knife cut away a 1 cm (1/2 in) layer of sponge from the centre of the flan case to make a deeper ‘well’, then use a spoon to scrape away any crumbs leaving a smooth surface.

To make the filling:
Mix the custard powder and sugar with a little of the milk to form a paste then pour the remaining milk into a saucepan. Split the vanilla pod lengthways with a sharp knife and scrape away the inside seeds and add to the milk. Heat until boiling, pour onto the custard powder and mix well. Pour back into the saucepan and bring to the boil until the mixture thickens. Pour into the flan case and allow to cool.
Peel and slice the bananas into a bowl. Pour the lemon juice over the bananas then arrange the bananas on top of the flan.
Heat the apricot jam and brush over the bananas to form a glaze.


In this recipe, the sponge base can be frozen in advance. The frozen base can then be filled with the hot custard, which helps the custard to cool down much more quickly.

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