400g can caramelised sweetened condensed milk, or substitute with plain sweetened condensed milk
100ml cream, whipped
125g butter, cubed
1 cup flour
1/2 cup Chelsea Icing Sugar
2 medium-firm bananas
200ml cream, whipped
4 Tbsp grated dark chocolate

To caramelise sweetened condensed milk:
Place the unopened can of sweetened condensed milk in a saucepan and cover with cold water. Bring to the boil and keep on a steady simmer for 3 hours, topping up the water level as necessary. Turn off the heat and allow the can to cool in the water. Mix the caramelised condensed milk with the first measure whipped cream. Mix until smooth then chill while you prepare the pastry case.

In a food processor, mix butter, flour and icing sugar until they clump together in a ball of pastry around the blade. Press into a fluted loose bottomed tart tin and chill until the pastry is firm. Preheat oven to 200°C and bake blind using tinfoil spread with uncooked rice grains for 10 minutes. Remove the tinfoil and rice and bake another 3 - 4 minutes to make sure the base is cooked and golden brown. Allow to cool.

Peel the bananas and cut into diagonal slices. Cover the base of the tart with banana. Fill with cooled toffee mixture and refrigerate for at least 2 hours. Cover with whipped cream and sprinkle with grated dark chocolate.