Banana Caramel Pie - cooking recipe

Ingredients

None None FOR THE PASTRY
1 1/2 cups flour
1 tbsp powdered sugar
10 tbsp (1 1/4 sticks) cold butter, chopped
1 None egg yolk
None None FOR THE FILLING
1 can (14 oz) sweetened condensed milk
5 tbsp butter, chopped
1/2 cup firmly packed light brown sugar
2 tbsp golden syrup or molasses
2 large bananas, thinly sliced
1 cup heavy cream, whipped

Preparation

For the pastry, process the flour, powdered sugar and butter until crumbly. Add the egg yolk and 2 tbsp ice-cold water; process until the ingredients come together. Knead the pastry on a floured surface until smooth. Wrap in plastic wrap and refrigerate for 30 mins.
Grease a 10-inch round tart pan with removable bottom. 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 30 mins.
Preheat the oven to 400\u00b0F. Place tart pan on baking pan. Line pastry with parchment paper and fill with baking beans. Bake for 10 mins; remove paper and beans. Bake for 10 mins; cool.
Meanwhile, for the filling, cook the condensed milk, butter, brown sugar and syrup in a medium saucepan on medium heat, stirring, for about 10 mins or until the mixture is caramel-colored. Let stand for 5 mins, then pour into the tart crust. Cool.
Arrange the banana slices on the caramel and top with the whipped cream.