Chocolate Banana Custard Slice Recipes

Steps:

• First make the base. Arrange the crispbreads on the bottom of a rectangular baking dish or plastic tupperware container cutting some in half so that the entire base is covered.
• Add water and sugar to a small saucepan and boil for 5 minutes. Take off heat and add liqueur. Allow to cool slightly.
• Using a tablespoon, gently pour a small amount of syrup over each crispbread until it is totally covered. Leave for 5 minutes and repeat process. There may be some syrup left over depending on how thick your crispbread is.
• Next prepare the jelly. Empty 2 packets into a bowl and add boiling water. Stir until the jelly crystals have dissolved, and then add the cold water.
• Leave the jelly out of the refrigerator to slowly cool down while you make the custard.
• Heat 4 cups of milk in a saucepan until quite warm.
• In a separate bowl add the custard powder to the remaining 2 cups of milk and dissolve well.
• Add custard-milk mixture into hot milk and stir immediately.
• Add the sugar while continuously mixing.
• When the custard thickens add the butter and mix well.
• Tip about half the custard into another bowl and add the vanilla essence.
• In the original saucepan add the couverture and cocoa powder and stir until well combined and smooth. (You can add an extra tablespoon of sugar if you like).
• Pour chocolate custard over soaked crispbreads spreading it out evenly. Put into the fridge to cool.
• Cover the vanilla custard with cling wrap so that it doesn't get a skin.
• Once cool, cover the chocolate layer with the vanilla custard and put back into the fridge.
• Once the custard is cool, very gently add the jelly layer over the top. The jelly should have cooled down and slightly thickened. Start by adding a ladle full in one corner. The jelly should not penetrate the custard layer, if it does start to run into the custard put it back into the fridge and wait until it cools further.
• Slowly add all the jelly until a yellow layer has formed over the custard covering it completely.
• Refrigerate for 4 hours or preferably overnight.
• Slice and serve.

Steps:

• For custard: Whisk egg yolks, sugar, cornstarch and salt in medium bowl to blend. Bring milk to simmer in heavy medium saucepan. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Whisk over medium heat until custard thickens and boils, about 2 1/2 minutes. Remove from heat. Add chocolate and rum and whisk until chocolate melts and mixture is smooth. Transfer custard to bowl. Place plastic wrap directly atop surface of custard. Refrigerate overnight.
• For crust: Blend all purpose flour, 2 tablespoons sugar and salt in processor. Cut in chilled butter using on/off turns until mixture resembles coarse meal. Add 1/4 cup ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together; divide into 6 equal balls. Flatten each ball into disk. Wrap each disk in plastic; refrigerate 30 minutes.
• Roll out 1 dough disk to 7-inch round. Transfer to 4 1/2-inch tartlet pan with removable bottom. Trim dough overhang to 1/2 inch. Fold overhang in, pressing and forming double-thick sides. Pierce crust all over with fork. Repeat with remaining 5 dough disks. Freeze crusts 30 minutes.
• Preheat oven to 350°F. Bake crusts until golden brown and baked through, piercing with fork if crusts bubble, about 40 minutes. Cool completely in pans on rack. (Can be made 1 day ahead. Store airtight in tartlet pans at room temperature.)
• Preheat broiler. Divide custard equally among crusts (generous 1/4 cup for each). Place banana slices decoratively atop each tartlet, covering custard completely. Brush bananas lightly with water. Sprinkle 1 tablespoon brown sugar over bananas on each tartlet. Broil just until sugar melts and bubbles, about 1 1/2 minutes. Garnish with cream, if desired.

Steps:

• Heat a griddle pan to high. Cook the bananas for 2-3 mins each side until charred.
• Meanwhile, remove the lids from the custard and push the chocolate into each. Microwave each pot on High for 1 min. Remove and leave to stand for 1 min, then stir well. Divide the custard between 2 bowls, add the hot bananas and sprinkle each with hazelnuts.

Steps:

• Place a fine-mesh sieve over a medium bowl, and set it aside.
• In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium, stirring constantly, until it has thickened and just come to a low boil, about 4 to 5 minutes. Continue to cook the custard while whisking for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Stir in the vanilla.
• Chill the custard until it reaches room temperature or colder, about 1 1/2 hours. (To speed the process, you can spread the custard into an even layer on a rimmed baking sheet. Stir often until the custard has cooled, about 10 minutes. Transfer the custard back to the medium bowl.)
• Whip the 3/4 cup heavy cream to stiff peaks. Fold the cream into the custard.
• Add about 1/2 cup of custard to the bottom of a 2-quart serving dish, spreading it in an even layer. Top with a layer of cookies (about 15), breaking them as needed to fit the edges. Slice the bananas 1/4-inch thick, and top the cookies with a layer of bananas.
• Dollop 1/3 of the remaining custard on top of the bananas and, using an offset spatula, gently spread it into an even layer until the bananas are completely covered. Repeat the layering of cookies, bananas and custard two more times, finishing with custard.
• Cover with plastic wrap and chill until the custard is cold and the cookies have softened, at least 4 hours or up to 24 hours.
• To serve, whip the 1 1/2 cups heavy cream and confectioners' sugar to medium-stiff peaks. Top the pudding with the whipped cream, and sprinkle with cocoa powder, dusting it through a fine-mesh sieve. Serve cold.

Steps:

• Into a large saucepan put milk, sugar, eggs and bananas and then blend with a stick blender (if you don't have a stick blender then use a blender or food processor and then transfer to saucepan) heat over a very gentle heat stirring frequently until the custard thickens (should coat back of wooden spoon with a thick mix and when stirring leave a trail), add arrowroot to help thicken even more.
• Spread the custard out on a tray (with sides) to let cool completely.
• Preheat oven to 180°C.
• Cut pastry sheets in half and place pastry sheets on baking paper lined trays.
• Prick pastry sheets all over with a fork.
• Place in oven and bake for 10 minutes.
• Give cooled custard a stir to (don't worry about it having formed a skin), put down a layer of pastry and top with 1/3 of the custard but don't take it right to the edge, put on another 1/3 layer of custard and then another pastry sheet and then the final layer of custard and the final 4th sheet of pastry.
• Sprinkle with icing sugar and then refrigerate for 1 hour.
• Remove and slice into desired portions (3 to 4).