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1
Custard
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2
1.
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3
Put the lowfat milk and vanilla pod in a saucepan and hot gently.
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4
In a large bowl, whisk the egg yolks and caster sugar till thick and creamy.
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5
Whisk the hot lowfat milk into the egg mix, return to the heat, stir continuously without boiling, till the mix coats the back of the spoon.
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6
Strain the custard and cold.
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7
2.
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8
Place the toffee in a bag and using a rolling pin, bash into small pcs.
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9
Transfer 6 Tbsp.
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10
of the custard to a small dish and put to one side.
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11
Pour the remaining custard into a freezerproof container and partly freeze for 5 hrs.
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12
Whisk the double cream till soft, then fold into the custard with the toffee pcs.
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13
Return to the freezer overnight, stirring occasionally.
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14
Ice Cream
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15
3.
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16
When the ice cream is frzn, roll out the pastry to 5mm thick and cut 8 small circles, approximately 10 cm in diameter, generously prick the surface of each disc, then place on a lightly greased baking sheet.
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17
Leave in the refrigerator for at least half an hour.
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18
Preheat the oven to Gas Mark 7 / 425 f / 220 c.
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19
4.
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20
Divide the reserved custard between the 8 pastry circles and then arrange the banana slices in a circle, leaving a tiny gap around the edge.
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21
Brush each tart with a little butter and dredge with icing sugar.
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22
Place in the preheated oven and cook for 15 min, or possibly till thoroughly browned.
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23
5.
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24
Puff pastry needs a quick warm temperature.
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25
6.
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26
To serve, place the tarts on serving plates and arrange scoops of ice cream by the side.
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27
Dust with icing sugar
