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1
BASE.
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2
Grease a 22cm loose-based flan tin.
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3
Sift flour into a large bowl and rub in butter, using fingertips, until mixture resembles breadcrumbs.
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4
Or mix in a food processo.
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5
Stir in sugar, add egg yolk and 1-2 tablespoons water, mixing with a metal spatula, until mixture comes together.
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6
Or if usin a food processor put in suga, mix then add egg yolk, mix and then add water (1 tablespoon at a time) until mixture comes together.
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7
Wrap in plastic wrap and chill for 20 minutes.
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8
Preheat oven to 200 degree celsius or 180 degree celsius for fan forced ovens.
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9
Roll pastry between 2 sheets of plastic wrap until 5mm thick.
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10
Ease into prepared pan, press into sides and trim edges.
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11
Chill for 15 minutes.
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12
To blind bake - line pastry with baking paper and fill with dried rice or pasta (you will only be able to reuse these for blind baking) or use purpose made ceramic beads - bake for 15 minutes.
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13
Remove rice/pasta/beads and paper and return base oven and bake for a further 15 minutes until golden.
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14
Cool.
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15
FILLING.
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16
Combine condensed milk, butter and golden syrup in a heavy based saucepan on low heat, stirring for about 10 minutes until golden.
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17
Cool.
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18
Pour caramel into pastry case and chill for 2 hours, until firm.
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19
Arrange sliced bananas on top.
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20
Slice and serve with a large dollop of whipped cream and a sprinkle of grated nutmeg.
