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Baked banana slices on a buttery pastry base smothered in a rich toffee sauce. Perfect with a scoop of Nestlé ice cream.

Preparation time	30 minutes + chilling
Cooking time	30 minutes
Total preparation time	1 hour
Serving number	4
Difficulty
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Ingredients

• FOR SWEET PASTRY 
• 100 g / 3/4 cup Plain flour (or All purpose flour)
• 50 g / 1/4 cup Butter, unsalted (or suitable shortening)
• 2 tbsp / 2 tbsp Icing sugar (or powdered sugar)
• 1 Egg yolk 
• Ice cold water to mix 
• FOR TOPPING 
• 3 Bananas 
• 100 g / 1/2 cup Sugar 
• 2 tbsp / 2 tbsp Water 
• 3 tbsp / 3 tbsp Butter, unsalted 
• 2 tsp / 2 tsp Lemon juice, fresh 
• 4 scoops / 4 scoops NESTLÉ Vanilla Ice cream 

Preparation steps

• Place the flour in a bowl. Cut the butter or shortening into small pieces. Add to the flour and rub or cut in until the mixture resembles fine breadcrumbs. This can also be done in a food processor by pulsing a few times. Stir in the icing/powdered sugar.
• Make a well in the center of the mixture and add the egg yolk. Mix to make a soft dough adding ice cold water as needed. You should not need much water so only add a few drops at a time.
• Turn out on to a floured board or worksurface and knead or work lightly to give a smooth dough. Flatten slightly to make a round disc and then cover or wrap and chill for 15 minutes.
• Pre-heat the oven to 200°C/400°F. Grease a 20cm/8 inch flan/tart/pie pan. Cut a circle from piece of greaseproof paper or baking parchment to fit the base of the pan. Press down well onto the base.
• Whilst the dough is chilling prepare the topping. Place the sugar in a heavybased pan and add 2 tablespoons of water. Heat gently, stirring all the time, until the sugar is completely dissolved. Bring to the boil and cook until the sugar caramelizes to a deep golden brown. Do not stir as the sugar cooks.
• Remove from the heat and carefully add the remaining butter and the lemon juice - the mixture may spit a little. Keep stirring gently until the butter is melted and the mixture is smooth. Do not beat or the sugar may crystallize. Pour immediately into the prepared pie plate, encourage the sugar to spread out over the base of the pan but be careful not to move the paper lining.
• Peel and slice the bananas into 1cm/1/2 inch slices. Arrange the slices closely together in a single layer on top of the caramel.
• Roll out the chilled pastry on a floured board or worksurface to make a circle just slightly bigger than the pan. Carefully lift the pastry on to the pan to cover the bananas. Tuck the pastry down the edges of the tin and press gently down onto the bananas.
• Bake the pie for 20-25 minutes or until golden. Remove from the oven. Run a knife carefully round the edge of the pastry. Place a plate onto the pan and carefully turn the tart out onto the plate. The paper lining will probably remain in the pan however if liner comes away from pan peel it back carefully. Take care as the caramel may be very hot. Serve warm with Nestlé Vanilla Ice cream.

Nutritional values per serving

Carbohydrate, total (g)	77.00
Energy (Kcal)	537.00
Protein (g)	5.60
Fats, total (g)	24.00
Energy (Kj)	2242.00

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