Banana Caramel Cream Pie - cooking recipe

Ingredients

1 1/2 cups flour, sifted
12 tbsp (1 1/2 sticks) cold butter, chopped
1 tbsp granulated sugar
1 None egg yolk
1 can (14 oz) sweetened condensed milk
1/2 cup firmly packed brown sugar
2 tbsp golden syrup or molasses
3 None bananas, thickly sliced on the diagonal
None None Whipped cream, to serve
None None Grated nutmeg, to serve

Preparation

Grease a 9-inch tart pan with removable bottom. Sift flour into a large bowl. Rub in 8 tbsp (1 stick) of the butter, using fingertips, until mixture resembles breadcrumbs. Stir in granulated sugar.
Add egg yolk and 1-2 tbsp ice-cold water and mix with a metal spatula, until mixture comes together. Wrap in plastic wrap and refrigerate for 20 mins.
Preheat the oven to 400\u00b0F. Roll pastry between sheets of parchment paper until large enough to line prepared pan. Press pastry into bottom and side of pan; trim edge. Prick bottom with fork. Cover; refrigerate for 15 mins.
Bake for 15 mins. Remove paper and filling and bake for another 15 mins, until golden. Cool.
Meanwhile, combine condensed milk, the remaining 4 tbsp butter, brown sugar and golden syrup in a heavy-bottomed saucepan on low heat. Stir for 10 mins, until golden. Cool.
Pour caramel into crust. Refrigerate for 2 hours, until firm. Arrange bananas on top. Spoon whipped cream on top and sprinkle with nutmeg.