Banana tart

Line the tart dish with a pre-made shortcrust pastry sheet; the bottom must be completely sealed.

Trim the overhanging edge with a knife, wet the offcuts with water and press them onto the bare sides to reconstruct the shell.

Break two whole eggs into a bowl, add 50 g of sugar and mix, then add 10 cl of cream and 20 cl of milk.

The same custard mix works for fruit tarts, Norman tarts and banana tarts.

Slice the bananas, neither too thick nor too thin.

Preheat the oven to 200 degrees Celsius or 392 Fahrenheit.

Lay the banana slices in a single layer over the base, next to one another, not piled up.

Stir the vanilla essence into the custard, then pour it over cautiously so the bananas are not flooded -- stop just above them.

Bake at 200 degrees Celsius for 30 minutes.

Loosen a little honey with a tiny bit of very hot water and brush it over the bananas and the base to glaze.