Chocolate Banana Custard Pastry

1. 1

   Preheat the oven to 400u00b0F. Line 2 baking pans with parchment paper.

2. 2

   Bring milk to a boil in a medium saucepan. Whisk eggs, sugar, cornstarch and vanilla in a large bowl until thick and pale. Gradually add hot milk, whisking constantly to combine. Transfer to clean saucepan. Stir constantly on low heat until mixture boils and thickens. Set aside to cool.

3. 3

   Meanwhile, place pastry on prepared pans and prick all over with a fork. Bake for 10-12 mins, until puffed and golden.

4. 4

   Place a pastry half on a serving platter. Spread with 1/3 each of the chocolate hazelnut spread, custard and banana slices. Repeat layers twice, finishing with pastry sheet. Refrigerate for 1 hour.

5. 5

   Dust with powdered sugar and cut into slices to serve.

No additional tips available.