| Servings | serves |
Ingredients
- 395 grams Sweetened Condensed Milk
- 75 grams Butter chopped
- ½ cup Brown Sugar 110g
- 2 tablespoons Golden Syrup
- 2 Bananas sliced thinly, 460g
- 300 ml Thickened Cream whipped
Pastry
- 1 ½ cups Plain Flour 225g
- 1 tablespoon Icing Sugar
- 140 grams Butter chopped
- 1 Egg Yolks
- 2 tablespoons Water Cold
Ingredients
Pastry
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Instructions
- Grease 24 cm-round loose-based fluted flan tin. Roll dough between sheets of baking paper until large enough to line tin. Ease dough into tin; press into base and side. Trim edge; prick base all over with fork. Cover; refrigerate 30 minutes.
- Preheat oven to 200°C/180°C fan-forced.
- Place tin on oven tray; cover dough with baking paper, fill with dried beans or rice. Bake 10 minutes; remove paper and beans carefully from pie shell. Bake a further 10 minutes; cool.
- Meanwhile, combine condensed milk, butter, sugar and syrup in medium saucepan; cook over medium heat, stirring, about 10 minutes or until mixture is caramel-coloured. Stand 5 minutes; pour into pie shell, cool.
- Top caramel with banana; top with whipped cream.
- Process flour, sugar and butter until crumbly; add egg yolk and water, process until ingredients come together. Knead dough on floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.
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