Individual Banana cream pie

I saw these bananas on the table for 2 days now, ^^, and I really wanted to make something from them.
 

Banana cream pie is always be my family's favourite dessert, soft and creamy custard with sweetened whipped and a delicious taste from the banana, you can be sure it's a real hit!
 It's easy to make,  (esp. if you use the same Pâte sucrée (sweet shortcrust pastry) Basic recipe as mine).
Serve it cool with a cup of tea is recommended, and believe me everyone can finish this little pie in one sitting, hehe.

 Individual Banana cream pie 

Makes 4-6 9cm pies (depend on the depth of your pie pan)

Crust
half recipe of Pâte sucrée (sweet shortcrust pastry) Basic recipe, fully baked

Filling
1 1/2 cup ........................... Milk
45g .................................... Granulated sugar
1tbsp ................................. Cornstarch
2 ........................................ Egg yolks
........................................... Pinch of salt
3.5g ................................... Gelatine sheets (about 2 sheets)
1/2tsp ................................ Vanilla extract
1/2tsp ................................ Vanilla bean paste (optional)
1/2cup ............................... Whipping cream
2-3 ..................................... Ripe banana, cut into pieces

Topping
1/2 cup .............................. Whipping cream 
1/2tsp ................................ Vanilla extract
1tbsp ................................. Granulated sugar
........................................... Dark chocolate curls 

 Bloom the gelatine sheets in ice cold water.

 Put the egg yolks, salt, sugar and cornstarch into a saucepan, whisk to combine.

 Heat the milk by putting it in a microwavable jug and heat for 2-3 minutes until boiled.
Slowly pour hot milk into the saucepan, whisk all the time.
Place the saucepan over low heat, whisk all the time, until boiled,

 Remove from the heat, squeeze the water from the gelatine sheets, and put the gelatine into the saucepan. stir until melt.

 Pour the custard into a bowl, and place the plastic wrap directly on the custard, let the custard cool before using.

 When the custard is ready, whip the whipping until soft peaks formed.

 Fold the whipped cream into the custard, in 2-3 additions.

 Fold until smooth.

 Place the banana pieces into the baked crust.

Spoon the custard filling over the banana pieces.
Refrigerate at least 4 hours before serving.
Whip the whipping cream with vanilla extract and granulated sugar until firm peaks formed.
Spoon the whipped cream over the custard and decorate with chocolate curls.

Individual Banana cream pie