Custard tart

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This recipe comes from one of my old scrapbooks – and it's as easy as pie!

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


150ml custard powder

400ml milk

1 tin condensed milk

500ml water

5ml vanilla essence


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.

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April 2023

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