Sort by
Sort by
35 mins
25 mins (plus standing time)
12 serves



  • 1¼ cups (185g) plain flour
  • 1 Tbsp icing sugar, sifted
  • 125g cold butter, chopped
  • 1 egg yolk
  • 1-2 Tbsp chilled water
  • 1 can (395g) HIGHLANDER Sweetened Condensed Milk
  • 100g butter, chopped (extra)
  • ½ cup (110g) brown sugar
  • 2 large bananas thinly sliced
  • 300mL thickened cream, whipped
  • 1 tsp BAKERS’ CHOICE Cocoa, for dusting
  1. 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. 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. 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. 4 Place tin on oven tray; bake 15 minutes or until golden brown; cool.
  5. 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.

More recipes