THE BANANA FLAN I MADE FOR PRINCES WILLIAM AND HARRY

I always knew when Princess Diana was dining with Princes William and Harry because she would lovingly add this dish to the menu book along with a little 'W' 'H' or 'W + H' The boys both loved bananas, probably from their days in the royal nursery (I remember making them banana sandwiches as babies) and so dishes like this banana flan, banana ice icecream, banana fritters and jolly old banana custard would always be on the menu.

It's a delicious crisp and crunchy home made pastry shell, topped with pastry cream, sliced bananas and glazed with apricot jam, but is equally as yummy topped with raspberries or strawberries.

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The recipe...
Banana Flan

Makes 8 portions

For the pastry;
1 ¼ cups all purpose flour
¼ cup sugar
1 stick unsalted butter (cut into small pieces)
1 egg yolk
2 Tbs heavy cream

For the filling;
4 ripe bananas
½ cup apricot jelly
For the filling;
5 egg yolks
1 egg
1 ½ cups milk
½ cup heavy cream
¾ cup granulated sugar
2 tsp vanilla paste
¼ cup of cornstarch
pinch of salt
1 Tbs unsalted butter (softened)

Prepare the pastry;
In a food processor add the sugar, butter and flour. Pulse until smooth
and then add the egg yolk and cream. Tip out onto a floured surface and mix to form a smooth
dough. Refrigerate for at least 2 hours.
Preheat the oven to 350 degrees.
Roll out the pastry to about ¼ inch thick and line a 9 inch flan ring. Refrigerate for
about 45 minutes. Blind bake using baking beans to hold the shape of the paste until
the pastry shell is firm and golden brown. Remove from the oven, remove the baking
beans and set aside.
Prepare the filling;
Ina heavy saucepan bring the milk and cream to the boil. Put the rest of the
ingredients in a large bowl and whisk together.
Pour the milk over the egg mixture and whisk and when the milk is incorporated
pour the whole contents of the bowl back into the pan and return to the heat.
Continue whisking the pastry cream until it thickens (about 4 minutes) and then
remove from the heat and spoon into the baked pastry shell.
Slice the bananas into ¼ inch discs and arrange neatly on top of the warm filling.
Bring the apricot jelly to a boil in a small pan and brush over the top of the bananas.