Metal tart tin 20cm diameter by 3.5cm deep
For the pastry:
For the filling:
For the topping:
Sift together the flour and the icing sugar and cut the butter into small cubes.
Rub the butter into the flour/sugar mix till it resembles crumble.
Add the water and mix with a table knife until it comes together.
Roll out the pastry, line the tart tin and bake it blind till it is fully cooked
Open a can of boiled condensed milk. There should be two distinct layers. Separate them by pouring off the clear syrup that will be underneath the toffee.
Spread the toffee onto the base of the pastry crust.
Peel and split the bananas lengthways and arrange them tightly over the toffee.
Place the cream on a bowl with the coffee and the sugar (both will dissolve as you whip it).
Whip the cream well till it holds its shape (unlike dairy cream you can’t over-whip it).
Spoon the cream evenly over the bananas to the edge of the pastry.
Sprinkle with the ground coffee, cover and refrigerate
*Boiling tins of condensed milk, regardless of type, can be dangerous but only if the saucepan you are boiling them in boils dry. To prevent that, follow this fool-proof method.
The tins have to be boiled un-opened and must be covered with water. Select an all metal saucepan or oven proof casserole deep enough to contain the tins. (It is worth boiling several at a time to save on power). Cover the tins with water and bring to the boil on the hob. Cover the pan with a lid and place in the oven at 130-140C for 3½ hours. You can check on the water level half way through but it will probably be unnecessary.
Allow the tins to cool and then put them aside for a week.