oven to 325F, Gas 3. Place the flour and 115g of the butter in a food
processor and blend until crumbed (or rub in with your fingertips). Stir
in the caster sugar. Squeeze the mixture together with your hands until
it forms a dough. Press into the base of an 20cm loose-based fluted flan
tin. Bake for 25-30 minutes, until lighted browned. Place the remaining
115g cup of the butter with the condensed milk, brown sugar and golden
syrup in a large non-stick saucepan and heat gently, stirring, until the
butter has melted and the sugar has dissolved.
Bring to a
gentle boil and cook for 7 minutes, stirring all the time (to prevent
burning), until the mixture thickens and turns a light caramel color.
Pour on to the cooked pastry base and leave until cold. Sprinkle the
bananas with lemon juice and arrange in overlapping circles on top of
the caramel filling, leaving a gap in the center. Pipe a swirl of
whipped cream in the center and sprinkle with the grated chocolate.