Pastry Ingredients
Rye flour – 120g
Lard (chilled) – 30g
Butter (chilled) – 30g
Water (chilled) – 2tbsp
Pastry Instructions
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.
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Filling ingredients
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.
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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.