This banana tart is deliciously moreish and a definite crowd pleaser. The dark rum adds a real depth of flavour, making it a fantastic alternative to Christmas pudding.
Begin by making the ice cream. Place the milk and cream into a pan with the vanilla extract. Heat gently until hot but not boiling, then remove and leave for 5 minutes.
In a bowl mix the egg yolks with the sugar and vanilla extract until pale.
Pour the milk into the egg mix and whisk together, then put back on a low heat and cook gently until the mixture thickens and coats the back of a spoon. Pour through a sieve into a clean bowl, add the rum and allow cooling stirring occasionally.
When cool place in the fridge to cool completely, then churn in an ice cream maker or place in the freezer, stirring every 15 minutes.
For the raisin purée, put the raisins, rum and water into a pan and heat gently for 10 minutes until the raisins are plumped up. Allow to cool slightly, then blend to a purée.
For the crème pâtissière put the milk and vanilla pod into a pan and bring to a simmer, in a separate bowl beat the sugar and egg yolks together until pale, add the flour and stir in, then slowly pour the milk into the eggs whisking all the time.
Transfer back to the pan and put the mix back on the heat. Stir until thick – this should only take 3-4 minutes – and pass the mixture through a sieve into a clean bowl. Cover with cling film and cool completely.
Preheat the oven to 220ºC/200ºCfan/gas mark 7 with a baking tray inside.
To make the tart, roll the puff pastry until very thin and spread the raisin purée over the top. Top with a layer of the crème pâtissière, leaving a 1cm gap around the edge, then put the sliced bananas on top. Sprinkle the bananas with icing sugar, ensuring an even coverage, then place the tart onto the hot tray in the oven and bake for 20-25 minutes until golden and the bananas are caramelised.