Preheat oven to 200°C/180°C fan forced. Using a food processer, process flour, sugar and butter until crumbly; add egg yolk and water, process until ingredients come together. Gently knead dough on a lightly floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.
Grease 35 x 11cm (base measurement) fluted tart tin (with removable base) and roll dough between sheets of baking paper until large enough to line tin. Ease dough into tin; press into base and side. Trim edges; prick base all over with fork. cover; refrigerate 30 minutes.
Place tin on oven tray; bake 15 minutes or until golden brown; cool.
Meanwhile, combine NESTLÉ Sweetened Condensed Milk, extra butter, and sugar in medium saucepan; cook over medium heat, stirring constantly, about 10 minutes or until mixture is thickened and caramel-coloured. stand 5 minutes; pour into pastry shell, cool. Top caramel with banana; top with whipped cream.
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