1 cup caster sugar
4 bananas, sliced
1 tsp cinnamon
1 shortcrust tart/flan shell, baked
½ cup caster sugar
3 egg yolks, beaten
⅓ cup plain flour
¼ tsp salt
2 cups milk
1 tsp vanilla essence
Cream or creme fraiche to serve
Preheat oven to 180°C.
To make a caramel, melt sugar in a pan until it is a light golden brown colour. Add the sliced bananas and coat in the caramel. Turn off the heat.
Pour the caramel bananas into the par-cooked tart case and spread evenly, then sprinkle cinnamon on top.
For the custard, whisk the sugar and egg yolks in a saucepan. Add the flour and salt and combine over medium heat. Gradually add milk, whisking continuously. Bring to the simmer for 2 minutes then remove from heat, add the vanilla essence and continue to whisk gently until it reaches a smooth custard consistency.
Pour the custard over the caramel bananas and bake at 180°C for 15 minutes.
Allow to cool completely. Serve with a dollop of cream or creme fraiche.