150g plain flour
1.5 tbsp icing sugar
80g ground hazelnuts
80g unsalted butter (cubed)
3 tbsp iced water
300g tin condensed milk
30g unsalted butter (cubed)
1 tbsp golden syrup (or 2 tbsp honey or 1.5 tbsp pancake syrup)
1 tsbp brown sugar
4 bananas (slided)
375 ml cream (to be whipped)
1) Mix flour & icing sugar, and sift into a large bowl. Add hazelnuts. Rub in the butter until the
mixture resembles fine bread crumbs. Keep rubbing it in until there are no large clumps.
2) Add in the cold water, mixing with your fingers until the dough mixes together. Turn out onto a
lightly floured surface (best if you have marble countertop) and pressed together into a ball. Wrap
in plastic wrap and refrigerate for 15 - 20 minutes.
3) After 20 minutes, roll out the dough until it is large enough to fill/line a tart tin, trimming away
the excess. Refrigerate for another 20 minutes.
4) In the mean time, you can pre-heat the oven to 180°C.
5) You will need to blind bake the pastry (this means that when you put the pastry into the oven, it
won't 'puff' up). To do this, cover the pastry with baking paper and spread with a layer of rice.
Bake for 15 minutes, then remove the paper and rice. Bake the pastry for another 20 minutes, or
until dry and lightly golden. Leave to cool completely (this is important as you don't want a soggy
1) Heat condensed milk, butter, brown sugar and golden syrup in a small saucepan for 5 minutes,
keep stirring until it becomes light brown colour (toffee/caramel colour). Cool slightly.
2) Arrange banana over the pastry and pour the toffee over the top. Refrigerate for 45 minutes.
3) Whip the cream* and spoon over the toffee. Top with more banana before serving.
*Note: One disadvantage of living in Malaysia is it's heat and humidity. My trick to ensure your whip cream doesn't curdle is to put your bowl into the freezer overnight (so it is super cold). Then, quickly whip the cream until it's light and fluffy.