AuthorEmily GrayCategoryBaking, Desserts, Emily\'s Kitchen & Bar, Snacks, Vegetarian
Roll the pastry out on a lightly floured surface to the thickness of a 20p coin.
Using a 14cm-widd saucer, cut out 6 circles of pastry.
Use the pastry circles to line 6 tartlet tins, 9cm in diameter.
Chill for 30 minutes.
Heat the oven to 200°C/gas mark 6.
Line each pastry case with a piece of crumpled baking parchment, then fill each with baking beans.
Bake the pastry for 15 minutes, then remove the parchment and beans.
Bake for a further 5 minutes until the pastry is cooked and lightly golden.
Remove from the oven, then leave to cool.
Reduce the oven to 150°C/gas mark 2.
In a small saucepan, heat the milk and cream together until it reaches scalding point.
Beat the eheggs, egg yolk, sugar, and nutmeg together, then pour in the hot milk mixture, beating gently, incorporating as little air as possible.
Toss the banana slices in the lemon juice, then divide them evenly between the pastry cases, cut side up.
Fill the pastry cases with the custard.
Bake for 30 minutes until just set.
Remove from the oven, then leave in the tin for 5 minutes before turning them out onto a wire rack to cool completely.
Finish with an extra grating of nutmeg.