Method

Salted Caramel

1. Add the butter and brown sugar to a saucepan over medium heat. Stir until the butter has melted and the sugar has dissolved.
2. Whisk in the condensed milk and a pinch of salt.
3. Continue cooking for 5–7 minutes, whisking constantly, until the caramel has thickened.
4. Transfer to a bowl and refrigerate until completely cold. Overnight is best for the thickest, fluffiest caramel.

Biscuit Base

5. Blitz the digestive biscuits into fine crumbs.
6. Mix through the melted butter until the crumbs resemble wet sand.
7. Firmly press the mixture into the base and sides of a 23cm tart tin. Refrigerate while you prepare the remaining layers.

Caramelised Bananas

8. Add the maple syrup and brown sugar to a frying pan over medium heat.
9. Once bubbling, add the banana slices and cook for 1–2 minutes on each side until golden and caramelised.
10. Transfer to a plate and allow to cool completely.

Caramel Cream

11. Once the caramel is fully chilled, whip it until pale and light. Reserve 1/4 cup for the cream layer.
12. Spread the caramel ganache evenly over the chilled biscuit base.
13. Arrange the cooled caramelised bananas over the caramel layer.
14. Refrigerate for at least 3 hours, or until firm.
15. In a large bowl, whip together the thickened cream, mascarpone, reserved salted caramel ganache and vanilla bean paste until thick and fluffy. Be careful not to overwhip.

Assembly

16. Spoon and dollop the caramel whipped cream over the set tart.
17. Finish with a generous layer of shaved chocolate.
18. Slice and serve chilled.

Serving suggestion: For the cleanest slices, chill the pie overnight.