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Prince William’s Favourite Banana Cream Pie Recipe

Recipe adapted from Chef Darren McGrady’s Eating Royally

Princess Diana’s former chef Darren McGrady shares this delicious recipe for banana cream pie which is Prince William’s favourite dessert. McGrady used to serve the dish (as served on Diana’s beloved “Herend Birds” china, above) during private lunches that he prepared for the Princess and her sons William and Harry at Kensington Palace.

“On these occasions, William and Harry could eat what they wanted,” McGrady told People Magazine. “Two or even three slices of banana flan were perfectly okay as long as ‘my boys’ are happy – that was how the boss thought.”

Rumour has it that Kate now makes it for her hubbie-to-be!

Serves 6

For the pastry – enough for two tart shells:

• ¾ cup plus 1 tbsp. sugar

• 420g butter, diced

• 1 egg

• 1 tsp. vanilla

• 3 ¼ cups flour

For the filling:

• 1½ cups milk

• ½ cup cream

• 5 egg yolks

• 1 egg

• ¾ cup sugar

• 2 tsp. vanilla

• ¼ cup cornflour

• pinch of salt

• 1 tbsp. unsalted butter, softened

• 3-4 ripe bananas, very thinly sliced

• ½ cup apricot jam

1. In a food processor, combine sugar, butter, egg and vanilla. Pulse until smooth. Add the flour and pulse until combined. Turn out onto a floured surface and form into two balls. Cover each with plastic wrap and refrigerate for at least 2 hours. (Unbaked dough may be refrigerated for up to one week or frozen up to three months.)

2. Roll out one ball to a 0.5cm thick circle and place it in a 22cm round tart tin with removable base. Refrigerate for about 45 minutes. Preheat the oven to 215C. Line tart with baking paper and fill with pie weights or beans. Place tart in oven. After 5 minutes lower temperature to 190C. Bake for another 10 minutes. Remove baking paper and weights and bake until tart is golden brown, about 10-15 minutes. Remove from oven and cool completely.

3. In a large saucepan, bring the milk and cream to the boil. In a large bowl, whisk together egg yolks, egg, vanilla, cornflour and salt. Slowly add the hot milk and cream into the egg mixture, whisking constantly. Pour the contents of the bowl back into the saucepan. Continue whisking pastry cream over medium heat until it thickens, about 5 minutes. Remove from the heat and whisk in butter. Let cool slightly, then spoon into the tart shell.

4. Arrange banana slices neatly on top of the warm filling. In a small pan, bring the apricot jam to a boil and brush over the top of the bananas.



What’s your favourite dessert?