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An easy recipe for Banana and Custard Tart from Delia Smith's book How to Cheat. Serve a slice with whipped cream for a comforting dessert.
Whoop! Whoop! There is a new series starring Delia Smith, will be aired and there is a cookbook to go along with the series. This banana and custard tart is from the book.
Delia's How to Cheat at Cooking
How to Cheat at Cooking is Delia's first book for five years and I am sure it will be well worth the wait!
The recipes from the series and in the book aimed at when you don't have much time on your hands. I thought, well if it's good enough for Delia, it is good enough for me!
Banana and Custard
Bananas and custard work so well together. For some of us it reminds of of nursery food as it is often served as pudding to babies and toddlers.
And yes it's comforting and tastes so good together.
Delia is onto something.
pin it for later
It's kinda healthy
Well there is some sugar and fat in there, but it is pudding so what do you expect. However it does contain lots of banana and they are good for us and definitely one of our five a day.
Bananas, which are botanically a berry, I know that's nuts right, are high in Vitamin B12 and Vitamin B6. They are also a good source of potassium and magnesium.
They also contain protein and fibre. So lets concentrate on that!
Banana and Custard Tart
Yield: 8
prep time: 10 Mcook time: 1 hourtotal time: 1 H & 10 M
An easy recipe for banana and custard tart with shortcuts.
ingredients:
- 320g chilled ready rolled shortcrust pastry
- 400g fresh custard (veggie or vegan)
- 3 bananas
- juice of half lemon
- 2 tbsp maple syrup
- 2 tsp melted butter (or dairy-free spread
- icing sugar
instructions:
- Heat the oven to 180c/160c fan/350f/gas mark 4.
- Brush a loose bottom flan tin with a little melted butter. Carefully unroll the pastry and lay over the flan tin. It if breaks up, don't worry, just gather it together and roll out until it is a little larger than the tin. Fit the pastry carefully into the edges and cut off any excess.
- Cut a circle of greasepoof paper, again a little bigger than the flan tin, place on top of the pastry and weigh down with ceramic baking beans. Bake blind for 10 minutes. Turn the oven down to 160c. Remove the beans and paper, then bake again for another 10 minutes. Remove the pastry from the oven and allow to cool.
- Pour half of the custard into the pastry case and smooth over the base. Slice the bananas and toss in a little lemon juice. Cover the custard layer with the sliced bananas and top with the rest of the custard. Drizzle with a little maple syrup.
- Place back in the oven for another 40-45 minutes. If it looks like it is starting to brown, then cover with foil.
- Remove the tart from the oven and leave to cool. The custard will firm up as it cools.
- Dust with icing sugar.
- Enjoy!
Calories
234.87
234.87
Fat (grams)
5.07
5.07
Sat. Fat (grams)
2.78
2.78
Carbs (grams)
45.79
45.79
Fiber (grams)
1.56
1.56
Net carbs
44.23
44.23
Sugar (grams)
30.72
30.72
Protein (grams)
3.30
3.30
Sodium (milligrams)
105.14
105.14
Cholesterol (grams)
33.35
33.35
Disclosure: I bought this book myself and used my own quantities to replicate Delia's recipe as close as possible after watching the programme.
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