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Mix the can of caramelised condensed milk with the first-measure whipped cream. Mix until smooth then chill while you prepare the pastry case
Mix butter, flour and icing sugar until they clump together in a ball of pastry
Press into a 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 them into diagonal slices
Cover the base of the tart with the banana
Fill with cooled toffee mixture and refrigerate for at least 2 hours
Cover with whipped cream and sprinkle with grated chocolate