• 395g can sweetened condensed milk, unopened
• 3 bananas (1 very ripe, 2 ripe and firm)
• 8 small shortcut pastry cases (7-8cm in diameter)
• 120g 70% cocoa dark chocolate, roughly chopped
• 1 Tbsp cocoa powder, sifted
• 300ml thickened cream
• 1 Tbsp brown sugar
• 1 tsp ground cinnamon
• 1 whole nutmeg
• Juice of ½ lemon
• Extra brown sugar, to serve
Note: Allow 20 minutes cooling
Put unopened can of milk in a medium saucepan. Fill pan with water, cover and boil for 2 hours. Top up with water, if needed, to keep can submerged. Remove can from water and set aside for at least 20 minutes to cool (to prevent caramelised milk bursting out when can is opened).
Spoon caramelised milk into a blender. Add very ripe banana and process briefly to combine.
Put pastry cases on an oven tray and pour caramel mixture into cases. Set aside at room temperature or put in fridge to cool completely.
Meanwhile, put chocolate in a food processor or spice grinder and pulse until finely chop. Transfer to a small bowl and toss through cocoa powder.
Put cream in a large bowl and whip until thick. Add brown sugar, cinnamon and 6 grates of nutmeg, then fold through to create a swirling pattern.
Finely slice remaining bananas on an angle and squeeze over lemon juice to prevent browning.
Top each tartlet with banana slices and a dollop of cream. Sprinkle over extra brown sugar and chocolate mixture to serve.