Method

1. Preheat your oven to 175°C.
2. In a mixing bowl, combine digestive biscuit crumbs and melted Unsalted Anchor Butter. Mix until well combined. Press this mixture evenly into the bottom and sides of a 9-inch tart pan. Bake for 10 minutes until lightly golden. Remove and cool.
3. In a saucepan, whisk together Anchor Cream, Fernleaf milk and white sugar over medium heat. Bring to a simmer, stirring occasionally.
4. In another bowl, whisk egg yolks and cornflour until smooth. Gradually add a bit of the hot milk mixture, whisking continuously to temper the yolks.
5. Return the tempered egg yolk mixture back to the saucepan, stirring continuously. Cook on medium-low heat until the custard thickens, ensuring it coats the back of a spoon. Off the heat, mix in the vanilla extract.
6. Pour the custard over the cooled tart crust. Spread evenly and let it cool at room temperature. Thereafter, refrigerate for a minimum of 2 hours or until set.
7. For the banana topping, melt butter in a non-stick pan over medium heat. Add brown sugar and water, ensuring sugar dissolves. Introduce the banana slices and let them cook for 2-3 minutes. Ensure they are coated in the caramel sauce and slightly softened.
8. Once the custard tart is chilled, arrange the caramelised bananas on top. Optionally, drizzle leftover caramel sauce over the bananas.
9. Serve this delicious Banana Custard Tart chilled and relish the creamy, indulgent flavours!