Choc Banana Custard Slice Recipes

BANANA CUSTARD SLICE

Steps:

• Into a large saucepan put milk, sugar, eggs and bananas and then blend with a stick blender (if you don't have a stick blender then use a blender or food processor and then transfer to saucepan) heat over a very gentle heat stirring frequently until the custard thickens (should coat back of wooden spoon with a thick mix and when stirring leave a trail), add arrowroot to help thicken even more.
• Spread the custard out on a tray (with sides) to let cool completely.
• Preheat oven to 180°C.
• Cut pastry sheets in half and place pastry sheets on baking paper lined trays.
• Prick pastry sheets all over with a fork.
• Place in oven and bake for 10 minutes.
• Give cooled custard a stir to (don't worry about it having formed a skin), put down a layer of pastry and top with 1/3 of the custard but don't take it right to the edge, put on another 1/3 layer of custard and then another pastry sheet and then the final layer of custard and the final 4th sheet of pastry.
• Sprinkle with icing sugar and then refrigerate for 1 hour.
• Remove and slice into desired portions (3 to 4).

BANANA TARTLETS WITH CHOCOLATE CUSTARD

Steps:

• For custard: Whisk egg yolks, sugar, cornstarch and salt in medium bowl to blend. Bring milk to simmer in heavy medium saucepan. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Whisk over medium heat until custard thickens and boils, about 2 1/2 minutes. Remove from heat. Add chocolate and rum and whisk until chocolate melts and mixture is smooth. Transfer custard to bowl. Place plastic wrap directly atop surface of custard. Refrigerate overnight.
• For crust: Blend all purpose flour, 2 tablespoons sugar and salt in processor. Cut in chilled butter using on/off turns until mixture resembles coarse meal. Add 1/4 cup ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together; divide into 6 equal balls. Flatten each ball into disk. Wrap each disk in plastic; refrigerate 30 minutes.
• Roll out 1 dough disk to 7-inch round. Transfer to 4 1/2-inch tartlet pan with removable bottom. Trim dough overhang to 1/2 inch. Fold overhang in, pressing and forming double-thick sides. Pierce crust all over with fork. Repeat with remaining 5 dough disks. Freeze crusts 30 minutes.
• Preheat oven to 350°F. Bake crusts until golden brown and baked through, piercing with fork if crusts bubble, about 40 minutes. Cool completely in pans on rack. (Can be made 1 day ahead. Store airtight in tartlet pans at room temperature.)
• Preheat broiler. Divide custard equally among crusts (generous 1/4 cup for each). Place banana slices decoratively atop each tartlet, covering custard completely. Brush bananas lightly with water. Sprinkle 1 tablespoon brown sugar over bananas on each tartlet. Broil just until sugar melts and bubbles, about 1 1/2 minutes. Garnish with cream, if desired.