This one is worth the effort
for the pastry
| 250 | g | white flour | |
| 200 | g | butter at room temperature | |
| 70 | g | soft brown sugar | add to a bowl and rub the butter into the flour until the mixture resembles breadcrumbs |
| 1 | egg | add and mix with a spoon to a soft dough | |
| wrap with foil and place in the fridge for 30 minutes, preheat an electric oven to 200˚C/400˚F, fan oven 180˚C/350˚F, gas mark 6 | |||
| carefully roll out the pastry to a circle and line a 24cm pastry dish, bake blind for 20 – 25 minutes* |
for the filling
| 500 | ml | custard | make a thick custard, using double the amount of custard powder, put aside to cool |
| 150 | ml | water | |
| 1 | tblsp | rum or brandy | |
| 1 | juice of lemon | ||
| 150 | g | acacia honey or golden syrup | |
| 3-4 | bananas | cut to ½ cm slices, add to four previous ingredients and allow to glaze for 2 – 3 minutes | |
| remove banana slices with a fork and place on a wire rack and allow to drip |
for the pineapple coulis
| 400 | g | ripe pineapple | diced |
| 100 | g | acacia honey or golden syrup | |
| 1 | tblsp | brandy | place in a blender or food processor and very briefly process (should remain chunky) |
| spread the custard on to the pastry, evenly distribute the banana slices on to the custard, fill any gaps with the pineapple coulis and serve any left over separately |
Chef’s tip
* for blind baking, line the pastry base with baking parchment or foil and fill pastry with dried beans
