1 Preheat oven to 200°C/180°C fan forced. Lightly grease and line the base of a 24cm round fluted tart tin (with removable base) with baking paper.
2 Using a food processer, process flour, sugar and butter until resembles bread crumbs; add egg yolk and water, process until ingredients come together. Gently knead dough on a lightly floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.
3 Place dough between 2 sheets of baking paper until large enough to line tin. Ease dough into tin; press into base and side. Trim edges; prick base all over with fork. cover; refrigerate 30 minutes.
4 Place tin on oven tray; bake 15 minutes or until golden brown; cool.
5 Meanwhile, combine HIGHLANDER Sweetened Condensed Milk, extra butter, and sugar in medium saucepan; cook over medium heat, stirring constantly, about 10 minutes or until mixture is thickened and caramel-coloured. Stand 5 minutes; pour into pastry shell, cool. Top caramel with banana; top with whipped cream and dust BAKERS’ CHOICE Cocoa powder over the top.
