For the crust
300g | 10.5oz digestive biscuits (Graham crackers)
125-150g | 4.4-5.3oz unsalted butter, melted
- Blitz the biscuits and salt in a food processor until you have fine crumbs.
- Add most of the melted butter and pulse until thoroughly mixed. If the mixture is too crumbly when pressed between your fingers you can add a little more butter.
- Lightly grease a 23cm (9in) loose bottomed tart tin and line the base with baking paper. Press the biscuit crumbs into the base and up the sides of the tin using your fingertips. Make sure you have a sturdy, even base and sides.
- Chill for a couple of hours or, ideally, overnight.
- When ready to fill, loosen the tart base from the tin with the tip of a knife and remove from the tin very carefully as the sides can be a little fragile.
For the pastry cream
- Whisk together the sugar, cornflour and eggs – either by hand or in a mixer – until smooth.
- In a saucepan over medium heat, warm the milk and vanilla paste until small bubbles appear along the edge of the pan.
- Slowly pour the some of the hot milk into the egg mixture while whisking to avoid curdling the eggs. Gradually add the rest of the milk while whisking.
- Pour the cream back into the saucepan and cook over medium-low heat, whisking constantly, for about 5 minutes until cream thickens.
- Pour cream through a fine sieve into a bowl and stir in the butter.
- Press cling film directly on the surface to prevent a skin from forming and chill for a couple of hours or overnight.
- Cover the base of the tart with dulce de leche and then lay the banana slices over the entire base.
- Pipe or spread the pastry cream over the bananas and drizzle with a little more dulce de leche and any extra banana slices.
- Spoon the whipped cream on top and scatter with the chocolate shavings.
Notes: Best eaten soon after its made – serve at room temperature.
Use a potato peeler to shave a dark chocolate bar or grate on a box grater.