2 lined rectangular Tart pans with removable bottoms, blind baked
1 1/4 cups half-and-half
1 vanilla bean,split and seeded
2 egg yolks
3 tablespoons sugar
2 tablespoons flour
1/2 cup strawberry jam
1/4 cup chopped white chocolate, melted
1 pint strawberries, hulled,sliced
2 bananas, sliced and tossed with small amount of lemon juice
Brush a thin layer of melted white chocolate on the inside of each baked tart shell and allow to set up. Divide the jam equally between tarts and spread evenly; slice 1/2 a banana very thin and place evenly over the jam; set aside.
In a small saucepan, add the milk,vanilla bean and scraped vanilla seeds; heat to a boil. While milk is heating up , beat the egg yolks, sugar and flour together until well combined. Temper the egg mixture by whisking in some hot milk ,; whisking until well combined. Pour egg/milk mixture back into the pan with the rest of the hot milk. Remove the vanilla pod. Continue to cook until thickened. Allow to cool. Once cooled, divide equally among the tarts and spread evenly. Top with sliced strawberries and banana.