Photo by Mem
Prep time 30 minutes
Chilling time 2 hours 35 minutes
Cooking time 30 minutes
1 1/4 cups (185g) plain flour, sifted
125g cold butter, chopped
1 tablespoon caster sugar
1 egg yolk
395g can sweetened condensed milk
60g butter, chopped
1/2 cup (110g) brown sugar
2 tablespoons golden syrup
3 bananas, thickly sliced on the diagonal
whipped cream, grated nutmeg, to serve
1. Grease a 22cm loose-based flan pan. Sift flour into a large bowl and rub in butter, using fingertips, until mixture resembles breadcrumbs. Stir in sugar. Add egg yolk and 1-2 tablespoons water and mix with a metal spatula, until mixture comes together. Wrap in plastic wrap and chill for 20 minutes.
2. Preheat oven to 200°C or 180°C fan. Roll out pastry between two sheets of plastic wrap until 5mm thick. Ease into prepared pan, press into sides and trim edges. Chill for 15 minutes. Blind bake for 15 minutes. Remove paper and filling and bake for another 15 minutes, until golden. Cool.
3. Meanwhile, combine condensed milk, butter, sugar and golden syrup in a heavy-based saucepan on low heat. Stir for 10 minutes, until golden. Cool.
4. Pour caramel into pastry case and chill for 2 hours, until firm. Arrange bananas on top. Spoon whipped cream on top, sprinkle with nutmeg and cut into wedges to serve.