Banoffee pie

Base
1 3/4 cup plain flour
1/2 cup almond meal
1/4 icing sugar
175g room temp butter
2 egg yolks
2 tbs water

Filling
2 tins Condensed milk
4 tbs golden syrup 
120g butter
4 tbs brown sugar
4 bananas
1 tbs slithered almonds
300ml thickened cream
1 tbs caster sugar
1 tsp vanilla bean paste

Base

Preheat oven to 180 degrees

Grease a round fluted tin

In a large bowl mix flour, almond meal and sugar

Mix in butter with fingertips until it resembles bread crumbs

Add egg yolks and water then knead the mixture

Roll out to 3-4mm thick between 2 sheets of baking paper

Roll over tin and press down into corners

Cover in baking paper with rice to weigh it down

Put in oven for 10mins

Take paper and rice off 

Put back in the oven for 15 mins

Cool to room temp

Cover the bottom of base in sliced banana

In a saucepan stir condensed milk, brown sugar, golden syrup and butter

Stir constantly on a med/high heat

Bring to the boil for 5 mins while stiring

Pour into base

Cool to room temp

Whip cream with caster sugar and vanilla

Decorate top with sliced banana, whipped cream and almonds