Alastair Hendy's Banana and Custard Tart

Split the vanilla pod and scrape the seeds into a pan with the milk and cream. Add the pod itself, bring to a boil, remove from the heat then discard the vanilla pod.

Beat together the egg yolks, sugar and flours to a thick paste. Slowly whisk the hot vanilla milk into the egg mixture to beat out any lumps. Put the custard back into the milk pan and cook very gently, continuing to whisk, for about 1 minute, but don’t let it boil. You will have a thick custard. Remove from the heat and allow to cool for 20 minutes.

Have ready a buttered baking sheet about 30cm x 30cm. Preheat the oven to 200C/180C fan/gas 6. Unroll the pack of puff pastry. Use one sheet (about 28cm x 22cm) for the tart, reserving the other for another time. Spread the custard over the pastry, leaving a 1cm border.

Lay the banana halves on top, brush with lemon juice and sprinkle with sugar. Bake for 15-20 minutes or until puffed up and golden. Brush and dribble with maple syrup and serve – with double cream, if liked.