6oz/175g shortcrust pastry For the custard: 4 egg yolks 2 Tbs. sugar 2 Tbs. cornflour 1pt/600ml milk few drops vanilla essence 3 bananas For the topping: 4 egg whites 8oz/225g caster sugar
Instructions
1) Roll out pastry on a lightly floured board and line a 7in/18cm fluted flan dish. Chill in the fridge for 20 minutes, then bake blind at 400F, 200C for 10 minutes. Remove from oven and cool.
2) Next make the custard. Beat yolks with sugar until light and fluffy. Mix cornflour with a little water to make a paste and add. Bring milk almost to boiling with vanilla and whisk on to yolk mixture. Return to a clean pan and stir over heat until thickened. Do not boil or the mixture will curdle. Remove from heat, cover surface with buttered greaseproof paper and cool.
3) Slice bananas and lay in pastry case. Pour over custard mix. Whisk egg whites stiff with a little sugar, then fold in remaining sugar, lightly. Pile onto banana filling. Bake in a preheated oven 350F, 180C for 25 minutes or until meringue topping is crisp and golden. Cool and chill before serving.
