You will need:
For the filling
Two 400ml tins sweetened condensed milk, labels removed
8 to 10 bananas
450ml double cream
3 tbsp icing sugar
1 vanilla bean, split lengthwise
3 tablespoons finely grated bittersweet chocolate
For the crust
225g plain flour
50g icing sugar
100g unsalted butter, cut into 0.5cm pieces and chilled
¼ tsp sea salt
2 large egg yolks, lightly beaten
1. For the caramelised milk, put the tins of condensed milk in a large pot and cover them generously with water. Bring the water to the boil and boil for four hours. Be sure the water is boiling and the tins are covered with water the entire time - add more boiling water to the pot if the water level threatens to get too low. Remove the tins from the pot and let them cool completely; keep them in the fridge until you’re ready to use them.
2. For the pastry, sift the flour into a food processor, then add the icing sugar, butter, and salt. Pulse until the mixture looks like fine breadcrumbs. Add the yolks and pulse until a crumbly dough forms. Scrape the dough out onto a work surface and lightly knead just until smooth. Form the dough into a ball, wrap it in cling film, and refrigerate it for at least two hours, or up to 2 days.
3. Preheat the oven to 180°C/gas mark 4.
4. Cut the chilled dough into two or three large pieces and grate it on the large holes of a box grater. Use your fingers to press the dough onto the bottom and up the sides of the tart tin to create an even layer, the bottom about half a centimetre thick and the sides about one centimetre thick. Work swiftly – you don’t want the dough to warm up too much. Gently prick the bottom here and there with a fork, then pop the tin into the freezer for 15 minutes. Cut out a 33cm circle of baking parchment and line the dough with it. Fill the tart shell with raw rice or dried beans and set the tin on a baking sheet.
5. Bake the tart shell until the rim is light golden brown, 15 to 20 minutes. Remove the baking parchment and the rice or beans and bake until golden brown all over, about 15 minutes more.
6. Assemble the pie: Peel half of the bananas and slice them on the bias into approximately one centimetre-thick pieces. Starting from the outside and working your way to the centre, arrange half of the bananas in concentric circles in the bottom of the tart shell, so each piece overlaps slightly. Gently dollop the caramelised condensed milk on top of the bananas, and spread it evenly over the slices. Cover with cling film and put it in the fridge to chill, up to two hours.
7. While the pie is chilling, combine the cream and the icing sugar in a bowl. Use a knife to scrape the vanilla bean seeds into the cream; discard the pod. Use a whisk or a handheld electric mixer to whip the cream to soft peaks. Cover it, too, and chill in the fridge. Peel and slice the remaining bananas. Add another layer of bananas. Give the whipped cream a good, brief whisk, then spread it over the pie so it completely covers the bananas. Sprinkle the grated chocolate over the top.Serve straight away, when it’s still good and cold.
Recipe: A Girl and her Pig by April Bloomfield (Canongate Books)