Method

1. Sift the flour and salt in a bowl and stir in the butter
2. Using your fingertips, rub in the butter until it resembles the breadcrumbs
3. Stir in the caster sugar
4. Sprinkle with 2 tbsp cold water, then stir with a knife until the mixture comes together- add some more water if it looks a bit dry
5. Get the mixture together in a rough ball
6. Tip out onto a floured surface and kneed the dough a little until it becomes a smooth mix
7. As this recipe does not contain gluten, it is not necessary to place it into the fridge to "relax" the gluten in the flour
8. Line loose bottom fluted tart tins ( 8cm across)
9. Bake blind for 10 minutes (this avoids the pastry being soggy when its cooked with the banoffee mix in it!)
10. Fill with dulce de leche (caramel toffee) halfway
11. Top with sliced banana, whipped cream and grated plain chocolate.