500g gluten free shortcrust pastry flour, to dust
200ml lactose free milk
200g lactose free double cream
3 eggs, plus 1 yolk
2 tbsp golden caster sugar
pinch freshly grated nutmeg, plus extra to serve
2 bananas, cut into chunks
juice of 1 lemon
Serves - 6
Roll the gluten free pastry out on a lightly (gluten free) floured surface to the thickness of a 20p coin.
With a 14cm wide saucer, cut out 6 circles of gluten free pastry, then use to line six tartlet tins, 9cm in diameter. Chill for 30 mins.
Heat oven to 200C/fan 180C/gas 6. Line each gluten free pastry case with crumpled baking parchment, then fill with baking beans.
Bake the pastry for 15 mins, then remove the paper and beans. Bake for another 5 mins until the gluten free pastry is cooked and lightly golden.
Remove from the oven, then leave to cool. Reduce oven to 150C/fan 130C/gas 2.
In a pan, heat the lactose free milk and lactose free cream together to scalding point.
Beat the eggs, egg yolk, sugar and nutmeg together, then pour in the hot lactose free milk and cream and gently beat, incorporating as little air as possible.
Toss the bananas in lemon juice, divide them between the gluten free pastry cases, cut-side up, then fill with custard. Bake for 30 mins until just set.
Remove from the oven and leave in the tins for 5 mins, before turning them out to cool on a wire rack. Finish with an extra grating of nutmeg.
Recipe adapted from: Good Food