Publications
Makes 4 x 12cm tartlets
Preparation time: 35 minutes
Cooking time: 20 minutes
• about 400g crunchy biscuits, crushed
• about 125ml melted butter
• ice cream, to serve
FILLING
• 150ml custard powder
• 400ml milk
• 1 tin condensed milk
• 500ml water
• 5ml vanilla essence
BANANA TOPPING
• 125ml (100g) brown sugar
• 30ml butter
• 2–4 small bananas, halved and sprinkled with lemon juice
• 15ml brandy
• 60ml raisins, soaked in hot rooibos tea until soft
1. Mix the biscuit crumbs with the butter and line the tartlet pans. Adjust the quantities if the consistency is too crumbly. Refrigerate until needed.
2. Make the filling Mix the custard powder with 50ml milk to form a smooth paste. Pour the condensed milk, water and remaining milk in a microwave-proof dish and heat in the microwave on high for 10 minutes or until it boils. Whisk in the custard mixture and vanilla, and heat for about 3 minutes until thick and creamy. Whisk well after each minute. Pour the custard into the prepared crusts and allow to cool before placing them in the refrigerator to set.
3. For the banana topping Melt the sugar in a small saucepan; shake the pan frequently to make sure all the sugar gets an equal amount of heat. Once it has dissolved and starts to caramelise, add the butter and bananas. Brown the flat sides of the bananas. Stir in the brandy and raisins, turning the bananas once. When the bananas are golden brown, spoon them onto the top of the tarts, along with raisins and extra caramel. Don't fry the bananas for too long; they mustn’t become too mushy (they'll taste delicious but won’t look as good). Serve with ice cream.
