Ingredients

• 225g/8oz plain flour
• 50g/2oz caster sugar
• 125g/4½oz butter
• slightly softened
• 1 free-range egg
• plus 1 egg yolk
• 1 vanilla pod
• seeds scraped out
• 3-4 bananas
• peeled
• thickly sliced
• 1 free-range egg
• plus 2 egg yolks
• 2 tsp dark rum
• 50g/2oz caster sugar
• 400ml/14fl oz double cream
• 75g/3oz butter
• 2 bananas
• peeled
• sliced diagonally
• 2 tbsp rum
• 50g/2oz caster sugar
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• 250g/9oz clotted cream

Directions

• Lightly grease a 20cm/8in loose-bottomed tart tin
• For the pastry
• place the flour
• sugar
• butter and vanilla seeds in a bowl and rub together with your fingertips until the mixture resembles breadcrumbs (or pulse in a food processor).
• Lightly beat the whole egg and pour it into the flour mixture. Stir the mixture together until it forms clumps
• then bring together with your hands to form a dough. Wrap in clingfilm and rest in the fridge for 30 minutes.
• Roll the pastry out to a 3mm/â…›in thickness and use it to line the tart tin
• leaving any excess pastry hanging over the edge. Chill in the fridge for 10 minutes.
• Preheat the oven to 180C/350F/Gas 4. Preheat a large baking tray.
• Line the pastry case with greaseproof paper and fill with dried beans or rice.
• Put the tin onto the preheated baking sheet and bake for eight minutes.
• Remove the paper and beans and bake the pastry case for a further five minutes.
• Beat the remaining egg yolk in a bowl.
• Carefully trim off the overhanging pastry edge level with the top of the tin
• then brush the inside of the case with the egg yolk.
• Put the pastry case back into the oven for a further five minutes
• then remove it from the oven and set aside to cool.
• Reduce the oven to 170C/325F/Gas 3.
• For the filling
• arrange the banana slices in the bottom of the pastry case.
• Beat the egg
• eggs yolks
• rum and sugar together in a bowl until well combined.
• Heat the cream in a saucepan until boiling
• then whisk the cream into the egg mixture until well combined.
• Pour the custard into the pastry case and bake in the oven for 20 minutes
• or until the custard is just set and the top is pale golden-brown.
• Meanwhile
• for the spiced sautéed bananas
• melt the butter in a frying pan and fry the bananas for 1-2 minutes
• or until just golden-brown. Carefully pour in the rum and flambé the liquid by slowly tilting the pan towards the gas flame
• or light it with a match. Let the flames flare up then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.)
• Add the sugar
• ground cinnamon and ground allspice and fry for another minute.
• To serve
• cut the tart into wedges
• place onto serving plates and spoon some bananas and clotted cream alongside.