Wendy's Kitchen Table

INGREDIENTS

BASIC SWEET SHORTCRUST PASTRY
1 ½ cups plain flour
2 tablespoons icing sugar
125g unsalted butter, chilled, chopped
1 egg yolk
4 tablespoons chilled water

CARAMEL
Tin of sweetened condensed milk

2 large ripe bananas, sliced
150ml whipped cream
50g dark chocolate (for grating or curling)

METHOD
To make basic sweet shortcrust pastry: Process flour, sugar and butter together until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until pastry just comes together, adding more water if necessary.
Turn pastry onto a lightly floured surface. Knead gently until smooth. Shape into a 2cm-thick disc. Wrap in baking paper. Refrigerate for 20 to 30 minutes or until firm enough to roll out. Roll out to 5mm thickness and press into a greased 12-hole patty pan. Bake at 200˚C/180˚C fan-forced for 10 – 12 minutes. When cool transfer to a plate.

To make caramel: Boil the tin of condensed milk for 1 hour. BE SURE THAT THE TINS ARE SUBMERGED IN WATER AT ALL TIMES - OR ELSE YOU WILL BE CLEANING THE CEILING!!!

When the caramel is cool spoon into the tart bases. Slice up a couple of ripe bananas and place 2-3 slices on top of caramel. Whip up the cream and spread over the banana. Decorate with chocolate (grated chocolate, chocolate curls, or drizzle melted chocolate). Chill or serve straight away.
BIG TIP You can boil up several tins of condensed milk at once. When they are cooked they will keep very safely for months in the pantry. Just keep an eye on water levels when boiling.