MEMORY LANE PASTRY

In a saucepan, cook sugar until it becomes a caramel. Add strawberries, blueberries, and blackberries. Stew lightly.

Add raspberries and continue to cook to desired consistency.Take care to keep most berries whole as to keep the pie crust flaky later on.

Add a splash of water as needed. Let cool on a strainer for a few hours.

Cube the butter. Place the flour, salt, and cubed butter in a bowl. Chill in the refrigerator until everything is cool.

Cut the butter into flour with a paddle attachment (or by hand) until it resembles wet sand. Add water and knead until smooth. Shape into a disc. Wrap in plastic wrap and let rest for a minimum of 1 hour.

Mash the bananas until completely smooth. Combine with milk, cream, sugar, and egg yolks. Set aside.

Roll out dough to desired thickness, then line cupcake molds. Crimp the edges. Dock the dough with a fork or a toothpick. (Optional: chill before baking to prevent shrinkage)

Blind bake the crusts at 350°F (180°C) until very light brown (about 10 minutes). Lower oven to 320°F (160°C).

Fill the tarts halfway with stewed berries.Top with banana custard, being careful not to mix it with the berries.

Return to oven and bake until crust is golden brown and custard is set (about 15-20 minutes). Let cool and dust with powdered sugar.

Scrape the vanilla bean. Combine the milk, cream, vanilla, glucose, honey, and first sugar in a sauce pan. Heat to a simmer.

In a bowl, whisk together egg yolks and second sugar. When milk mixture comes to temperature, temper yolks with the hot milk.

Cook the custard until just thick enough to coat the back of a spoon. Let cool and chill overnight before churning or spinning.

Melt chocolate over a bain marie or in a microwave and place in a small piping bag. Set aside.

Mix all the berries.