Banana custard tartlets

• rich shortcrust pastry500g g
• flour↗

  for dusting

• whole milk↗200ml ml
• heavy cream200g g
• eggs↗3

  plus 1 yolk

• golden fine sugar↗2 ст. л. tbsp
• freshly grated nutmegдрібка

  plus extra for serving

• bananas↗2

  sliced

• lemon↗сік 1 шт.

Step-by-step instructions

1. 1

   Roll out the dough on a lightly floured surface to a thickness of about 3 mm. Using a 14 cm diameter cutter, cut 6 circles, then place them into 9 cm tartlet molds. Refrigerate for 30 minutes.

2. 2

   Preheat the oven to 200 °C (convection 180 °C, gas mark 6). Line each tin with parchment, then fill with baking beans. Bake for 15 minutes, then remove the paper and beans. Afterwards bake for another 5 minutes until the edges are lightly browned and golden. Remove from the oven and let cool. Reduce the temperature to 150 °C (convection 130 °C, gas mark 2).

3. 3

   In a saucepan heat the milk and cream to near boiling. In a large bowl whisk the eggs, yolk, sugar and grated nutmeg, then gradually pour in the hot milk‑cream mixture, stirring constantly to avoid incorporating excess air. Mix the bananas with lemon juice, distribute them evenly in the shells (cut side up) and pour the custard over them. Bake for 30 minutes until the custard sets. Remove from the oven, let the shells sit for another 5 minutes, then carefully invert them onto a rack to cool. Garnish with extra grated nutmeg.