Recipe 👇 150g plain flour 25g icing sugar 75g unsalted butter (cold & cubed) 1 egg yolk 2-3 tbsp cold water 1 tin sweetened condensed milk (or top ‘n fill caramel) 50g cold, cubed butter 2-4 bananas, sliced 1 cup thickened cream 2 tbsp banana nesquik Dark chocolate (for grating over the top) Add plain flour, icing sugar and butter to a food processor and blend until the butter breaks up into a fine crumb. Whilst spinning, add in the egg yolk and slowly stream water until a shaggy dough forms. Turn out onto the bench and bring together into a ball. Wrap tightly with plastic and refrigerate overnight. Preheat the oven to 180°C. Roll out the cold dough on a lightly floured surface between 2-4mm thick. Mould into 1 large pie tin or 4 small ones and poke holes all over the bottom to prevent rising. Line the surface with baking paper and fill with baking weights or raw rice Blind bake for 15-20 minutes then remove the baking paper, turn the oven up to 190°C, brush the tart she...