Review of  last recipe (photo above) - I bought shucked oysters from my fishmonger as I'm not much of a shucker.  These were good, but the sauce is more caloric than I'd like, so I won't be making this again.  And, frankly, I really prefer my oysters raw.

TODAY'S RECIPE - BANANA CREAM TARTS

Pastry:
6 tbsp flour
1 tbsp sugar
pinch of salt
3 tbsp well chilled unsalted butter, cut into 1/2" pieces
1 egg yolk
1 tsp cold water
1/8 tsp vanilla

Filling:
2 tbsp sugar
4 tsp flour
pinch of salt
2/3 cup milk
1 egg yolk
1 tbsp dark run
1 tsp butter

1 small banana
whipped cream
2 tbsp shredded coconut, toasted

For the pastry:  Sift flour, sugar and salt into medium bowl.  Cut in butter using pastry blender or 2 knives until mixture resembles coarse meal.  Blend yolk, water and vanilla in a small bowl. Add to flour and blend with fork until mixture just holds together.  Shape dough into ball.  Wrap in plastic and refrigerate at least 1 hour.

Lightly grease two 4" tart pans with removable bottoms.  Divide the dough in half.  Roll out half on lightly floured surface inot 6: circle, 1/8" thick.  Repeat with remaining dough.  Fit into pans; trim and crimp edges.  Refrigerate until firm.

Preheat oven to 425 degrees.  Line pastry shells with greased parchment paper and fill with dried beans, rice or pie weights.  Bake 8 minutes.  Remove paper and weights.   Prick bottoms of shells with fork in several places.  Continue baking until shells are golden brown; 7-8 minutes, covering the edges with foil if rims brown too quickly.

For filling:  Blend sugar, flour, salt in top of double boiler set over gently simmering water.  Gradually whisk in milk and continue whisking until thickened; about 15 minutes.  Cover and cook 10 minutes, whisking occasionally.  Remove from heat.  Blend yolk and rum in small bowl.  Whisk small amount of milk mixture to saucepan.  Place over gently simmering water and whisk 2 minutes.  Remove from heat and stir in 1 tsp butter.  Cool.

Slice banana and arrange in bottoms of shells. Pour cooled filling over.  Refrigerate until firm.  Just before serving, pipe cream decoratively over tops, and sprinkle with toasted coconut.