Coconut Cream and Banana Custard Banoffee Tart with Whipped Coconut Vanilla Cream

WHIPPED COCONUT CREAM: Tip the coconut cream into a chilled bowl of a stand mixer, add the icing sugar and vanilla and whisk until thick and light. This will take about 10 minutes. Cover and chill for 1 hour or up to 2 days.

CRUST: Put the biscuits, butter and salt in a food processor and process until it resembles damp crumbs. Tip into the tin and press firmly into the base and up the sides. Place in the fridge to chill.

CUSTARD: Heat the butter in a frying pan over a medium/low heat and fry the bananas on both sides until very soft and lightly caramelised. Set aside.

Whisk the eggs, yolks, sugar and the cornflour together in a bowl until totally smooth. Whisk in the coconut cream then pour into a medium pot. Whisking constantly, cook over a low heat until very thick and smooth and the mixture is starting to pull away from the sides of the pot and the cornflour is cooked out. This will take at least 8 minutes.

Put the custard and the bananas in a food processor and blitz until smooth. Tip into a bowl and press a piece of plastic wrap down on the surface. Cool then chill until ready to use. Custard can be made 3 days ahead.

TO ASSEMBLE: Spread the caramel over the base and top with a thick layer of sliced bananas. Give the custard a good stir to loosen it, then spoon over the banana and carefully spread to an even layer. Top with the whipped coconut cream if using then the grated chocolate.