For the pastry

150g flour

30g icing sugar

pinch salt

110g butter

60ml cream

5ml cider vinegar

150g melted choc

For the filling

250ml milk

3 yolks

1 vanilla pod

150g sugar

30g flour

30g corn flour

30g butter

3 sliced bananas


approx. 225ml whipped cream with tbs icing sugar and 1 vanilla pod


1. To make the pastry, pulse the flour, sugar and salt. Add butter, pulse again

2. Fold in the cream and vinegar

3. Form a dough, wrap in cling film and chill for 30 minutes

4. Roll out and bake blind in a 200ml tart tin

5. When cool and cooked, brush with melted chocolate, chill until set

6. To make the custard filling, whisk the eggs and vanilla

7. Bring the milk, flours and salt to a simmer, whisking all the time until thick and smooth, beat in butter

8. Pour onto yolks, whisk well, return to pan, cook for 3 minutes more

9. Slice the bananas and layer onto the chocolate

10. Spoon on the custard, chill until set (cover loosely with cling film to stop a skin forming)

11. Now pipe individual ‘peaks’ of cream on top, grate on more chocolate

12. Serve with fruit and caramel sauce

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