Step 1

Preheat the oven to 180°C / 160°C Fan / Gas Mark 4.

Step 2

Place the plain flour, egg yolks, caster sugar, salt, butter and vanilla extract in the mixing bowl. Mix 20 Sec. / Speed Wrap the pastry in cling film and chill for 30 minutes.

Step 3

Remove from the cling film and place on a floured surface. Roll out to fit a 22cm tart dish. Line the tart dish with the pastry, prick with a fork and place a sheet of greaseproof paper on top. Fill with baking beans and blind bake for 15 minutes.

Step 4

Remove the baking beans and greaseproof paper and bake again for another 5 minutes until baked all the way through. Remove and leave to cool.

Step 5

Meanwhile, to make the fudgey caramel, place the white chocolate in the clean mixing bowl. Blitz 5 Sec. / Speed Pour into a separate bowl until later.

Step 6

Pour the condensed milk, butter, brown sugar and golden syrup into the mixing bowl. Cook again 20 Min. / Varoma / Speed 3 / No measuring cup.

Step 7

Add the chopped white chocolate to the mixing bowl and mix 20 Sec. / Speed Pour over the chilled pastry and leave to set at room temperature for at least 4 hours.

Step 8

Insert the whisk attachment. Pour in the cream and whip on Speed 3 until stiff. This could take anywhere between 20-45 seconds. Keep a very close eye on it. Chop the bananas into slices and decorate over the chilled caramel. Top with the whipped cream and sprinkle over some chocolate shavings. Enjoy!