Banoffee Tart

Source: The Boston Globe - Dining/Food

This is another good do-ahead dessert. It takes part of its name from ``banana'' and part from ``toffee.''

1 14-ounce can sweetened condensed skimmed milk
1 tablespoon butter
4 tablespoons dark brown sugar
1 egg, lightly beaten
4 medium bananas, ripe but not soft
1 8-inch baked short-crust pie shell
1 cup whipped cream
2 tablespoons grated milk chocolate
1 teaspoon lemon juice

Preheat the oven to 350 degrees. Combine the condensed milk with the butter and brown sugar in a medium saucepan. Stir over low heat until the mixture simmers. Remove from the heat and whisk about 1/2 cup of it onto the egg. Add the egg mixture to the saucepan, return to the heat, and cook, stirring frequently to prevent burning, for 3 to 4 minutes, or until it turns a rich golden-brown. Let it cool to lukewarm, then proceed.

Slice 3 of the bananas and place them in the pie shell. Pour the prepared toffee mixture on top. (You can make the tart to this point up to 4 hours ahead of time.) Let cool to room temperature, then chill for only about 30 minutes before serving. To serve, mound the whipped cream in the center or around the edges of the tart and sprinkle with the chocolate. Slice the remaining banana, toss the slices in lemon juice to prevent them from browning, and arrange decoratively on the tart.

Serves 6 to 8.