Banana And Passionfruit Tarts - cooking recipe

Ingredients

1 1/3 cups flour
2 tbsp powdered sugar
8 tbsp (1 stick) cold butter, coarsely chopped
9 None egg yolk
2 cups milk
1 cup granulated sugar
2 tbsp cornstarch
2 tsp vanilla extract
5 None bananas
1/3 cup passionfruit pulp

Preparation

For the pastry, sift the flour and powdered sugar into a large bowl. Rub in the butter. Stir in 1 egg yolk and 1 tsp water to make ingredients just cling together. Knead gently on a floured work surface until smooth. Cover and refrigerate for 30 mins.
For the custard filling, place the milk in a large saucepan and bring to a boil. Meanwhile, whisk the 8 egg yolks, granulated sugar and cornstarch in a large heatproof bowl. Gradually whisk in the hot milk mixture. Return the mixture to the pan and whisk on medium heat until the mixture boils and thickens. Remove from the heat and stir in the vanilla extract. Cover the surface of the custard with plastic wrap to prevent a skin forming. Cool slightly. Refrigerate until cold.
Preheat the oven to 400\u00b0F. Grease six 4-inch tart pans with removable bottoms.
Divide the pastry into 6 equal portions. Roll the portions between sheets of parchment paper until large enough to line the tart pans. Lift the pastry into the pans and press it into the bottom and side; trim the excess pastry. Prick the bottom all over with a fork. Place the tart pans on a baking pan and refrigerate for 20 mins.
Bake for about 15 mins. Cool for 5 mins. Remove the tart crusts from the pans.
Peel and thinly slice the bananas on the diagonal.
Divide the custard among the tart crusts. Arrange the banana slices on top then drizzle with the passionfruit pulp. Refrigerate until ready to serve.