Method

For the toffee:

Place into water and boil for 3 hours. Make sure it is covered.

Ingredients

For the toffee:

• 1 tin x condensed milk

For the crème pâtissière:

Boil the milk and vanilla.

Whisk yolk and sugar. Add the flour. Whisk till smooth.

 Pour the milk on top of the egg mix, whisk well. Then return to the heat.

Stirring continually. Bring up to the simmer for 4-5 minutes, still stirring.

Remove and chill back.

For the crème pâtissière:

• 0.3lt x milk
• 40g x egg yolk
• 185g x sugar
• 35g x flour
• 1 pod x vanilla 

For the sweet pastry:

Mix the butter and the icing sugar. Add the eggs slowly and mix until smooth. Add the flour and mix. Add the double cream.

Leave rest for 20 minutes.

Roll the sweet pasty and place into tartley case.

Bake blind at 180C for 12 - 15 minutes until golden brown.

For the sweet pastry

• 250g x butter
• 5 x eggs
• 250g x icing sugar
• 600g x flour
• 62g double cream

For the crumble topping:

Mix the sugar, flour and cinnamon.

Add the butter, mix until sandy texture.

Spread onto trays and bake in the oven at 180C until golden brown colour.

For the crumble topping:

• 90g x sugar
• 90g x hard butter
• 190g x flour
• 6g x cinnamon powder

For the chocolate ganache:

Bring the sugar, glucose and cream to the boil.

Add dark chocolate and mix well until melted.

Add the diced butter and pass.

For the chocolate ganache:

• 75g x glucose
• 75g x sugar
• 75g x butter
• 0.25lt x cream
• 250g x dark chocolat

To assemble:

Place a spoon full of toffee mixed with crème pâtissière.

Fill tartlet shell.

Add sliced banana then spoolful of chocolate ganache on the top.

Cover with crumble mix.

Place in the oven at 180C for 4 minutes.

For the garnish:

• 1 x banana 

For the rum raisin ice cream:

Boil the milk and vanilla.

Whisk yolks and sugar.

Pour the milk on top of the egg mix, whisk well. Then return to the heat.

Stirring continually. Bring up to the simmer still stirring.

Remove and chill back quickly.

Churn the ice cream.

Soak the raisins in the rum. Make sure the liquid is warm when you do this for better flavour.

Once the vanilla ice cream has been chruned, before taking out, add the soaked raisins.

For the rum raisin ice cream:

•  250ml x cream
• 200ml x milk
• 100g x yolk
• 125g x sugar
• 1 x vanilla pod
• 150g x raisins
• 150g x white rum

For the banana anglaise:

Whisk the egg yolks and sugar.

Boil milk and cream.

Pour onto egg mixture and return to the heat. Cook till thickened. Stir continuously.

While still warm, add the soaked gelatine and purée.

Once mixed, pass and chill back.

For the banana anglaise:

• 250ml x milk
• 250ml x cream
• 80g x egg yolk
• 70g x sugar
• 500g x banana purée
• 2 leaves x gelatine