Stout Custard Tart with Banana & Chocolate Cream

1. For the pastry, place the flour, butter and icing sugar into a stand mixer bowl with the K beater attachment and mix until it resembles small clumps. Add the milk and mix until the dough comes together. Shape into a disc, cling film and refrigerate for at least 1 hour.
2. On a lightly floured surface, roll the dough out into a circle with roughly 4mm thickness. Roll the pastry back onto the rolling pin and onto a 9 inch (23cm) tart case. Gently push the pastry into the tin, pressing gently into the edges. Trim any excess dough by rolling the rolling pin over the top of the tart. Prick the base of the pastry case all over with a fork and chill in the fridge for at least 20 minutes.

​3. Preheat the oven to 190°C. Line the tart case with a double layer of cling film, making sure it covers the sides. Fill the tart case with baking beans and blind bake for 20 minutes, remove the cling film and beans and bake for another 5-10 minutes. Leave to cool and turn the oven up to 200°C.
4. In a medium bowl, whisk together the eggs and brown sugar until smooth. Whisk in the stout and salt. Pour the mixture into the tart case and bake for 30-35 minutes or until firm to the touch and golden.
5. For the chantilly, whisk all ingredients together until stiff peaks form. Serve the tart warm or cold with Banana & Chocolate chantilly cream.