- 1 tin condensed milk
- 3-4 bananas
- 250ml whipped cream
- Chocolate shavings, to garnish
For the pastry base:
- 110g sugar
- 110g butter
- 1 egg
- 225g plain flour
- Cream butter and sugar together until light and fluffy. Add in the egg and the plain flour and bring the mixture together using a little cold water if additional liquid is required. Lightly knead the pastry and then allow to rest for at least one hour in the fridge.
- Once rested, sufficiently roll the pastry out on a lightly floured work surface and use the pastry to line 2 individual tartlet moulds – about 12cm in diameter. Blind bake the pastry for ten minutes in a preheated oven at 180ºC/gas mark 4. Freeze any leftover pastry for the next time.
- Put the unopened tin of condensed milk into a saucepan, cover with water and bring to the boil. Simmer for three hours, ensuring that the water never boils off. It is vitally important that the tin is covered in water at all times. By the end of the three hours, you should have a nice caramel.
- Divide the caramel between the pastry tarts. Slice the banana on a diagonal into thin slices, and arrange on top of the caramel. Pipe or place a quenelle of whipped cream on top and garnish with the chocolate shavings.
As a cheat’s option, feel free to buy the caramel ready-boiled.