Banoffee pies

Place the unopened can of condensed milk in a large saucepan and add enough cold water to cover. Bring to the boil, then reduce heat to low and simmer for at least 3 hours, topping up water when necessary. Remove from heat and allow the can to cool in the water. Refrigerate until needed.

To make the pastry, place flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and 2 tablespoons cold water and process until the mixture forms a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 190°C.

Roll out pastry on a lightly floured surface and use to line eight 2 x 10cm round tart pans. Chill for a further 15 minutes. Line the pastry with non-stick baking paper and fill with rice or pastry weights. Bake in the oven for 10 minutes. Remove paper and weights and return to the oven for 15 minutes until crisp and golden. Remove from oven and set aside to cool.

To serve, open the condensed milk (which should now be toffee) and pour a little into each pastry shell, smoothing the top. Thinly slice the bananas, toss in the lemon juice, then place an overlapping layer over the toffee. Whip the cream and pile on top. Decorate with the chocolate.