Method

• 1.
  Grease a 6-hole jumbo (Texas) muffin pan. Using a 14cm round cutter (or a cereal bowl), cut out 6 discs of pastry and use to line the muffin holes, pressing into the sides, then trimming to fit. Prick the base with a fork. Chill for 30 minutes.
• 2.
  Preheat oven to 170°C. Line tarts with baking paper, fill with pastry weights or uncooked rice and bake for 15 minutes. Remove paper and weights, then cook for a further 5 minutes until pastry is lightly golden and dry. Set aside for 15 minutes, then remove and cool on a wire rack.
• 3.
  Meanwhile, combine milk and 1 1/2 tbs sugar in a pan over medium heat. Bring to just below boiling point. Beat egg yolks and 1 1/2 tbs sugar and vanilla in a bowl until thick and pale. Whisk in cornflour until smooth, then slowly whisk in hot milk. Return mix to a clean pan over medium-low heat, then stir for 3-5 minutes until thickened. Transfer to a bowl, cover surface closely with plastic wrap, then chill for at least 1 hour.

• 4.
  Place eggwhites in a heatproof bowl set over a pan of simmering water and whisk for 2-3 minutes until frothy. Slowly rain in remaining 1/2 cup (110g) sugar, beating continuously for 5-8 minutes until thick and shiny. Remove from heat and beat for 5 minutes until cool and stiff.
• 5.
  Place a few slices of banana in the base of each pastry case, slightly overlapping. Fill with custard to just below the top. Dollop or pipe each pie with a generous amount of meringue, making sure the edges are sealed, then use a kitchen blowtorch to brown the meringue.