2 tbsp gluten free plain flour, plus extra for dusting
750g/1lb 10oz gluten free pastry
1 egg beaten with 2 tbsp lactose free milk
For the banana cream
4 ripe bananas
3 tbsp maple syrup
400ml lactose free double cream
1 drop vanilla extract
For the blueberries
140g caster sugar, plus extra for sprinkling
pinch ground cinnamon
Serves - 6
Heat oven to 190C/170C fan/gas 5. On a floured surface, roll out two-thirds of the gluten free pastry and use it to line a 23cm loosebottom fluted tart tin, leaving a slight overhang and keeping any pastry scraps.
Chill the tart for 10 mins. Prick the base lightly with a fork, then fill with baking paper and baking beans.
Place in the oven on a baking sheet for 20 mins, remove the beans and paper, then bake for 15 mins more until sandy brown and biscuity. Remove from the oven and allow to completely cool.
While backing make the blueberry topping. Toss the berries, sugar and cinnamon and into a pan and warm through until the blueberries have released their jiuce and you have a nice sticky compote. Allow to cool completely.
In a large bowl whip the lactose free double cream until thick. In a another bowl mash three of the bananas, then combine with the maple syrup, vanilla extract and lactose free double cream. Slice the remaining banana into the mix.
Trim the edges of the completely cooled gluten free pastry base, then add the lactose free banana and maple cream. Then top with the blueberries compote. Serve immediately.