Chocolate and Banana Tart

You can make this the day efore, cover and chill overnight. Bring up to room temp before serving.

200ml full-fat milk
550ml double cream
65g caster sugar
350g good quality dark chocolate, broken up
2 large free-range eggs
2 large or 4 small ripe bananas

for the hazelnut pastry
75g toasted hazelnuts
250g plain flour, plus extra for dusting
75g icing sugar
150g unsalted butter, chilled and chopped
1 large free-range egg, separated

Pastry
Place the hazelnuts in a food processor until finely chopped. Add 40g flour and grind once more into a fine mixutre - take care not to grind it for too long or it will start to go oily. Add the remaining flour, then add the icing sugar, chilled butter and a good pinch of salt. Whizz briefly until the mixture looks like fine breadcrumbs. Add the egg yolk and about 1 1/2 tsp iced water, then pulse until the mixture comes together in a ball (adding a little more water if necessary,1 tsp at a time). Turn out onto a lightly floured surface and knead briefly until smooth. Wrap in cling film and chill for 20mins.

Thinly roll out the pastry on a lightly floured surface and use to line a 26cm loose-bottomed tart tin that's 4cm deep. The pastry is quite crumbly and moist so if it breaks, just overlap the edges and press back together. Prick the base here and there with a fork, then chill for 30mins.

Put a baking sheet into the oven and preheat it to 190. Line the pastry case with a crumpled sheet of baking paper and a layer of baking beans or rice. Bake for 15-20mins until the edges are biscuit-coloured and set. Remove the paper and beans and bake for a further 5 mins. Remove once more, brush the base with a little of the egg white, then return to the oven for 3-4mins until the base is crisp and golden. Set aside. Lower the oven temp to 160.

Place the milk, cream and sugar in a saucepan over a med heat and slowly bring to the boil, stirring. Take off the heat, then stir in the chocolate until smooth. Lightly beat the eggs toether, then whisk into the chocolate mixture until smooth. Pour the mixture into a jug.

Peel and slice the bananas, then arrange in an even layer over the base of the pastry case. Pull out the oven shelf, place the tart base on the hot baking sheet, then carefully pour in the chocolate filling and slide the oven shelf back in. Close the oven door and bake the tart for 35-40 mins until the filling is just set but still has a slight wobble (it will continue to firm up as it cools). Cool, then cut into wedges and serve.