Banana Caramel Pie

• None None FOR THE PASTRY
• 1 1/2 cups flour
• 1 tbsp powdered sugar
• 10 tbsp (1 1/4 sticks) cold butter, chopped
• 1 None egg yolk
• None None FOR THE FILLING
• 1 can (14 oz) sweetened condensed milk
• 5 tbsp butter, chopped
• 1/2 cup firmly packed light brown sugar
• 2 tbsp golden syrup or molasses
• 2 large bananas, thinly sliced
• 1 cup heavy cream, whipped

1. For the pastry, process the flour, powdered sugar and butter until crumbly. Add the egg yolk and 2 tbsp ice-cold water; process until the ingredients come together. Knead the pastry on a floured surface until smooth. Wrap in plastic wrap and refrigerate for 30 mins.
2. Grease a 10-inch round tart pan with removable bottom. Roll pastry between sheets of parchment paper until large enough to line prepared pan. Press pastry into bottom and side of pan; trim edge. Prick bottom with fork. Cover; refrigerate for 30 mins.
3. Preheat the oven to 400u0b0F. Place tart pan on baking pan. Line pastry with parchment paper and fill with baking beans. Bake for 10 mins; remove paper and beans. Bake for 10 mins; cool.
4. Meanwhile, for the filling, cook the condensed milk, butter, brown sugar and syrup in a medium saucepan on medium heat, stirring, for about 10 mins or until the mixture is caramel-colored. Let stand for 5 mins, then pour into the tart crust. Cool.
5. Arrange the banana slices on the caramel and top with the whipped cream.

flour, powdered sugar, cold butter, egg yolk, filling, condensed milk, butter, brown sugar, golden syrup, bananas, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/36332 (may not work)