Preheat your oven to 180 deg C.
Place 185 gm of plain flour in a processor with 1 tbs of icing sugar and 125 gm of butter .
Process until crumbly .
Then add 1 egg yolk and 2 tbs of cold water .
Process until the ingredients come together .
Transfer to a lightly floured bench and knead the dough till smooth .
Wrap in plastic and refrigerate for 30 minutes .
Grease the tart pans or pan , break the dough in to pieces and ease into pans .
Trim edges and dock with a fork .
Cover with cling film and refrigerate for 20 minutes .
Place the pans or pan on an oven tray and bake until golden .
Remove from oven and cool .
FILLING
Combine 395gm of sweetened condensed milk with 100gm of butter and 110 gm of firmly packed brown sugar in a medium sized saucepan .
Cook over a medium heat , stirring constantly until the mixture is thickened and caramel coloured .
Pour into pastry shell / shells .
Top with sliced bananas that have been drizzled with lemon juice .
Serve with whipped cream ..
Place 185 gm of plain flour in a processor with 1 tbs of icing sugar and 125 gm of butter .
Process until crumbly .
Then add 1 egg yolk and 2 tbs of cold water .
Process until the ingredients come together .
Transfer to a lightly floured bench and knead the dough till smooth .
Wrap in plastic and refrigerate for 30 minutes .
Grease the tart pans or pan , break the dough in to pieces and ease into pans .
Trim edges and dock with a fork .
Cover with cling film and refrigerate for 20 minutes .
Place the pans or pan on an oven tray and bake until golden .
Remove from oven and cool .
FILLING
Combine 395gm of sweetened condensed milk with 100gm of butter and 110 gm of firmly packed brown sugar in a medium sized saucepan .
Cook over a medium heat , stirring constantly until the mixture is thickened and caramel coloured .
Pour into pastry shell / shells .
Top with sliced bananas that have been drizzled with lemon juice .
Serve with whipped cream ..
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