- 175g plain flour, plus extra for rolling out
- 2 level tbsp icing sugar
- 100g butter, cut into cubes
- 1 free-range egg yolk
- 397g can Carnation Caramel Condensed Milk
- 3-4 bananas, peeled and sliced
- 300ml double cream
Pre-heat the oven to 200C/180C Fan/Gas 6. Sift the flour, icing sugar and a pinch of salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs.
Add the egg yolk and 2 tbsp cold water and mix until the mixture starts to form clumps (you may need to add a little more water).
Gather the dough together with your hands. Roll out the dough on a lightly floured surface and use it to line a 20cm round flan tin. Prick the base with a fork, then chill for 30 minutes.
Line the pastry case with foil and fill with dry beans or rice. Bake for 10 minutes, then remove the foil and cook for another 5 minutes. Cool.
Fill the pastry with the caramel condensed milk and top with the bananas. Lightly whip the cream with the coffee essence. Pile on top and sprinkle with the chocolate grated into curls.