Banana Tart (Tarte à la Banane)

Peel and slice the bananas.

Place the banana slices in a bowl and add 1/2 cup brown sugar.

Mix well until the sugar melts.

Transfer to a thick-bottomed pan and cook over medium heat.

Mash the bananas and stir occasionally for about 20 minutes.

Add 1/2 cup water and stir well.

Remove from heat and set aside to cool.

While the banana filling cools, preheat the oven to 170°C.

In a bowl, combine 400g plain flour and 1/4 teaspoon salt.

Cut 175g cold vegan margarine into the flour, folding until it resembles fine breadcrumbs.

Make a well in the centre and add 100ml cold water.

Work the mixture until a smooth dough forms, resembling the texture of bread.

Divide the dough into 1/3 and 2/3 portions and refrigerate for about 30 minutes.

Sprinkle the work surface with a little flour.

Roll out the larger dough portion to about 4mm thickness, large enough to fit a 28cm pie mould.

Roll the dough loosely around the rolling pin and transfer it to the mould.

Shape the fluted edge using a small floured ball of dough.

Trim off any excess dough.

Line the dough with greaseproof paper and fill with dry beans.

Pre-bake the crust for 15 minutes.

Roll out the remaining dough to about the size of the mould at 3mm thickness.

Cut strips approximately 1cm wide for the lattice top.

Remove the crust from the oven after 15 minutes and discard the beans (reserve for future baking).

Pour the banana filling into the crust and spread evenly.

Place the longest strip across the middle and press to secure one side.

Lay the remaining strips a little apart, lifting alternate strips to weave a lattice pattern.

Repeat weaving row by row until the lattice is complete.

Trim off any excess strip ends.

Brush the lattice with non-dairy milk.

Bake for 45 minutes or until the crust is golden.