Plain flour, for dusting
500g block sweet shortcrust pastry, chilled
1 large free-range egg, beaten
1/2 tbsp caster sugar
2-3 ripe bananas, peeled and cut into 1cm discs
250ml double cream
250ml Shaken Udder Top Banana! milkshake
8 large free-range egg yolks
1-2 tbsp sprinkles
Preheat the oven to 180ºC/160ºC (fan)/Gas Mark 4. Dust a clean work surface with flour, then roll the pastry out into a large circle which is around half a centimetre thick.
Transfer the rolled pastry into a 25cm deep loose-bottomed tart tin and gently press it into the fluting and the corners of the tart tin. Trim off the excess pastry and prick the base all over with a fork, then place in the freezer for 10 minutes. While the pastry case is chilling, use the excess pastry to cut out different shapes to decorate the tart with, then place them on a baking tray, brush with the beaten egg and sprinkle with sugar. Set to one side.
Line the pastry case with greaseproof paper and fill to the top with uncooked rice or baking beans. Bake for 25 minutes, then remove the baking paper and rice and return to the oven for another 10-15 minutes, along with the tray of pastry shapes until they are golden. Remove the tart tin and pastry shapes from the oven and reduce the temperature to 140ºC/120ºC (fan)/Gas Mark 1.
Arrange the banana discs on the bottom of the pastry case and put to one side. Bring the cream and Shaken Udder Top Banana! milkshake to the boil in a medium saucepan and beat the egg yolks in a separate large bowl. Gradually add the boiling cream mixture to the eggs, whisking all the time, then strain into a jug and skim off any foam.
Pour the custard into the pastry case, then bake for 35-40 minutes until the custard is set, but still has a slight wobble.
Once baked, remove the tart from the tin and place on a serving plate. Scatter the sprinkles over the top, then decorate with the pastry shapes. Serve warm.