Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4
• 11/2 cups (225g) plain flour
• 2 tablespoons icing sugar
• 100g cold butter, chopped
• 3 tablespoons cold water
• 395g can condensed milk
• 30g butter, extra
• 2 tablespoons golden syrup
• 3-4 bananas
• 1/4 cup chopped toasted walnuts
• whipped cream, to serve
1. Preheat the oven to 180°C (160°C fan-forced). Sift the flour and icing sugar into a bowl. Add the 100g butter and rub together until the mixture resembles fine breadcrumbs. Add the water and mix with a knife until the mixture starts to clump together (add a tiny bit more water if necessary). Gather the dough into a ball, then roll out on a sheet of non-stick baking paper to fit
a 34cm x 10cm (base measure-ment) loose-bottom flan tin.
2. Lay pastry in tin, line with non-stick baking paper and fill with dry rice. Bake 10 minutes, remove the paper and rice and bake 10-15 minutes more, until lightly golden and the base is dry. Cool completely.
3. Combine the condensed milk, 30g butter and golden syrup in a small saucepan. Stir over medium-low heat for about 5 minutes, until thick and lightly golden brown. Spread into the tart shell.
4. Cut bananas in half lengthways (or slice if you prefer) and arrange over the caramel. Sprinkle with walnuts and serve with whipped cream.
Note:
the tart can be made and
filled up to 1 day in advance, but add the bananas close to serving time. Brush them with a little lemon juice if the tart
is to sit for a while before serving. You can make this
in a 23cm round tin
if you like.
