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for the filling

for the Biscuit pastry

1. Beat butter and sugar until light, add egg and beat well.

2. Sift flour and baking powder and mix into butter mixture to form a firm dough.

3. Turn onto a floured board and knead lightly.

4. Roll into a circle and line a greased 23 cm (9 inch) pie plate.

5. Crimp edge and prick base and sides with a fork.

6. Bake in a moderately hot oven 190-200°C (375-400°F) for 15 to 20 minutes until cooked and lightly browned. Cool.

for the Filling

1. Mix flour and sugar in a saucepan, gradually blend in egg yolks and milk.

2. Add butter and cook over moderate heat, stirring constantly, until thickened and bubbling.

3. Remove from heat, stir in vanilla essence and cool a little.

4. Pour half into pie crust, cover with 2 sliced bananas, top with remaining caramel mixture. Leave until cool.

5. Slice remaining banana and sprinkle with lemon juice.

6. Decorate tart with swirls of whipped cream and banana slices.

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