Rye flour – 120g
Lard (chilled) – 30g
Butter (chilled) – 30g
Water (chilled) – 2tbsp
Put all ingredients except for water into a food processor and blitz until the mixture resembles bread crumbs. Then add in the water and blitz again.
Turn out onto a surface and roll out to 2mm thick. Chill in the freezer if it is too sticky to roll.
Put into a pastry case about 20cm in diameter. There will be pastry left over. This can be used to make mini pastry tarts in a mini muffin tray.
Bake the large pastry case at 200 C Fan for 10 minutes with baking beans. Then take the baking beans out, and bake for a further 5 minutes. The mini pastry cases take about 8 minutes.
1 tin of condensed milk – 397g
Bananas – 2 or 3
Double cream – 200ml
Red currants to decorate. (Or any other tart berry or fruit.)
Prepare the pastry case by letting it cool and putting it onto a serving dish. It doesn’t matter if it cracks.
Make the caramel: empty the condensed milk into a heavy bottomed pan on the stove and cook until the temperature reaches 114 C. This takes about 10-12 minutes on medium heat, stirring constantly. Pour straight into the pastry case. Use a spatula and spoon dipped in cold water to help spread the caramel evenly around the case.
Slice the bananas and arrange ontop of the caramel.
Whip the double cream. Use open star piping tips #21 and #1m pipe rosettes onto the bananas. Garnish with red currants.