Banana coffee pie and pear pudding with custard

Preparation method

1. For the pastry, sift the flour into a bowl then add the butter cubes. Rub together with your fingertips until the mixture resembles breadcrumbs.

   Technique: Rubbing in

2. Add the sugar, egg yolks and vanilla essence to the butter and flour mixture and mix together to form a dough, adding the water if the mixture is too dry. Shape into a ball, then wrap in cling film and chill in the fridge for 30 minutes.

3. Once chilled, remove the pastry from the fridge and roll out thinly. Use the pastry to line four 12cm/5in round tart tins, cutting off any excess pastry, and chill in the fridge for a further 30 minutes.

   Technique: Lining a tart tin with pastry

4. Preheat the oven to 200C/400F/Gas 6.

5. Line the tart tins with baking paper and fill with rice or baking beans and bake for 12 minutes, or until light golden-brown. Remove the baking beans and paper and bake for a further 10 minutes, or until the pastry is golden-brown and crisp. Transfer to a wire rack and leave to cool completely, then turn out of the tart tins.

6. Increase the oven to 210C/410F/Gas 7.

7. For the pear pudding, sift the flour and icing sugar into a bowl, then make a well in the centre and add the egg. Whisk to combine, then slowly pour in the milk, whisking continuously until the mixture is smooth.

8. Heat the water and sugar together in a frying pan until the sugar has dissolved. Cook for a further 2-3 minutes, or until the sugar starts to caramelise, then add the pears, sultanas and cinnamon. Cook for 2-3 minutes, or until the pears start to soften. Remove the pan from the heat and set aside.

9. Pour the olive oil into four of the holes of a deep 6-hole muffin tin. Place the tray into the oven for 4-5 minutes, until the oil is smoking hot. Divide the pears and sultanas among the muffin tins, then pour the batter over the top, ensuring the fruit is completely covered.

10. Bake for 20 minutes, or until the puddings are risen and golden-brown. Remove from the oven and leave to cool slightly. Dust with icing sugar just before serving.

11. For the pie filling, break 100g/3½oz of the dark chocolate and all of the milk chocolate up into small pieces and place into a heatproof bowl set over a pan of simmering water (make sure the water does not touch the bottom of the bowl). Stir occasionally, until the chocolate is melted, then remove from the heat and set aside to cool.

    Technique: Melting chocolate

12. Place one of the bananas into a food processor along with the milk, cinnamon and 20g/1oz of the sugar. Blend until smooth.

13. Heat the remaining sugar in a small frying pan (do not stir the sugar) until melted and golden-brown. Add the banana mixture and cook for 2-3 minutes, or until the mixture has thickened.

14. Divide the banana mixture among the tart cases, then place into the fridge to chill for 15 minutes. Slice the remaining banana and top each tart with the slices.

15. Whisk the cream with the coffee extract in a bowl until soft peaks form when the whisk is removed. Spoon the whipped coffee cream over the top of the tarts. Grate the remaining chocolate over the tarts.

16. For the custard, beat together the egg yolks, caster sugar and cornflour in a bowl until pale and fluffy.

17. Heat the milk in a heavy-based pan until nearly boiling, then remove from the heat and pour onto the yolk mixture. Whisk until smooth, then return the mixture to a clean pan.

18. Add the vanilla extract and cook over a low heat, stirring continuously, until thickened enough to coat the back of a wooden spoon. Remove from the heat and pour into four small serving jugs.

19. To serve, place a banana coffee pie on each plate and place a pear pudding alongside. Place a jug of custard alongside each plate.

1-2 hours preparation time

1 to 2 hours cooking time

Serves 4