Ingredients

· 1 pound pie dough

For Filling

· ¼ cup sugar

· ¼ cup honey

· 2 tablespoons cornstarch

· ¼ teaspoon salt

· 2½ cups milk

· 2 egg yolks

· 1 tablespoon unsalted butter

· 1 tablespoon vanilla extract

· 1 cup heavy cream

For Topping

· 4 bananas

· 2 tablespoons plus 2 teaspoons turbinado sugar

· Toasted coconut flakes

· Honey for drizzling

Method

Preheat oven to 200?C. Line the tart pans with pie dough and score the bottom of each with a fork. Place tart pans onto a sheet pan and bake for 15 minutes or until tart shells are golden brown. Remove from oven and cool for about 20 minutes before removing from molds and allow cooling on cooling racks. Pour sugar, honey, cornstarch, salt, and milk into a saucepan and whisk together. Place saucepan over medium heat and cook mixture, stirring frequently, until it simmers. Whisk one cup of milk mixture into egg yolks, and then pour the mixture back into the saucepan. Continue to cook the mixture over medium heat, constantly stirring, until the pudding is thick. Remove from heat, place over an ice bath and stir in butter and vanilla. Once it has cooled down, whip the cream until medium peaks form and fold into the pudding. Press one teaspoon of turbinado sugar evenly over the cut-side of each banana half. Using a brulee torch, gently brulee the sugar atop each banana until fully caramelised and a hard shell forms. Fill each tart shell with honey-cream and top each with a bruleed banana half. Finish each tart with a sprinkle of toasted coconut flakes and a drizzle of honey. Serve.