Banana custard tarlettes

Sweet Tart Dough
by Dorie Greenspan

8oz plain flour
2oz icing sugar
4oz butter, cut into cubes
pinch salt
1 large egg yolk

Using a food processor, blend the flour, icing sugar and pinch of salt with the cubes of butter until it resembles fine breadcrumbs. Add the egg yolk and pulse gently until the pastry comes together. If the pastry is not binding properly, your egg yolk may not have been big enough, so add a little water or milk, a teaspoon at a time until it does come together.
Turn out onto a lightly floured work surface and roll it out to fit your tart tin(s). Freeze the crust for at least 30 minutes before baking.
Preheat the oven to 375ºF. Butter the shiny side of a piece of foil and put it buttered side down on the pastry, bake for about 15 minutes. Remove the foil and bake for a further 10 minutes until nicely browned. (see my note at the end!)

Cook Notes: 
If you want perfect round tart without fluted edges, then invest in some tart rings.  I used mini cake tins (see below) and was only able to get 2 good ones.  So my suggestion?  If you want to impress people with perfect tart rings and are short on time?  Buy some premade tart crusts.  I have and they are very good. Found them at Whole Foods in the bread area. 

Banana Custard (the original is vanilla bean custard)
adapted from Gale Gand

2 cups half & half
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter
2 ripe bananas (I added this, if you don't want to add then use vanilla beans)or you can use banana extract/oil if not using real bananas
1 vanilla pod & beans if not using banana

whipped cream (if using)
1 cup heavy or whipping cream
1-2  teaspoon confectioners sugar

In a medium saucepan, heat the milk (if not using bananas this is where you add the vanilla bean) to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Take the 2 ripe bananas and pulse them through a food processor until no chunks are visible. Strain this through a fine sieve (to get all the tiny bits out, optional)--you could also just use banana flavoring in place of the real bananas. Mix in the banana with the pudding, then pour pudding into individual dessert dishes and/or tarts, then chill. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Cover with plastic wrap if you are keeping it longer than that.). Once the custard was set, just decorate with fresh fruit. If you want whipped cream just whip the cream and 1 ts of sugar in a bowl until stiff peaks forms.
Note: I used mini cake pan tins as I did not want the fluted look this time around. Just make sure to use a glass roughly the same size as the pan to push down the dough or if you have oven-proof glasses then leave the glass in there to help it shape up right during cooking. I do not recommend this as a couple of my tart crusts did not come up right; the ones in the pic are my best ones--only 2. Best if you use the mini fluted ones for safer results.