Sweet & savoury

Keenan Blake is a professional chef. Follow him on: Instagram and TikTok @keenanblake, and on Facebook Keenan Blake's Kitchen.

- Keenan Blake

Banana Cream Pie Tartlets

Ingredients:

Tartlet cases

200g flour

140g butter

80g castor sugar

Method:

Mix the flour and castor sugar together. Rub in the butter until it forms a dough. Roll out and cut circles. Place into tartlet cases and bake for 15 minutes at 150°C.

For the crème pat:

500ml milk

100g castor sugar

6 egg yolks

50g flour

2 tsp vanilla essence

Method:

Pour the milk and vanilla into a saucepan. Bring to a simmer and remove from the heat. In a bowl, add the egg yolks, castor sugar and flour. Whisk together until smooth.

Add tablespoons of milk into the egg mixture until all the milk is incorporated.

Pour the mixture back into the saucepan and cook on medium heat until it is thickened, for 12 to 15 minutes.

Remove from the stove.

For the cream:

500ml of whipping cream

1/4 cup sugar

1 tbs vanilla essence

Method:

Whip the cream the sugar and vanilla essence.

Slice bananas and place them into the tartlet cases. Spoon the crème pat over the top. Then pipe the whipped cream over that, and garnish it with chocolate shavings.

Victoria Sponge Cake

Ingredients:

250g butter

1 cup white sugar

4 eggs

2 cups self-rasing flour

1/2 tsp baking powder