In bowl whisk together flour and butter into 1/2-inch cubes. Quickly work the butter into the flour until it looks like coarse crumbs. A
Turn dough out onto a piece of plastic wrap and flatten slightly into a 5-inch; refrigerate for one hour or up to four days. May be frozen for up to a month; defrost, wrapped, in the refrigerator.
If dough is thoroughly chilled, let it stand at room temperature for 15 minutes before rolling
On lightly floured surface, roll out disk.
Place pastry in pie plate.
Crimp the edge. (Sometimes you need to chill the pastry a bit before crimping.)
Preheat oven to 180°C.
Fit a square of aluminum foil in the shell and fill with ceramic pie weights (baking beans).
Bake the thoroughly chilled crust for 20 minutes, the remove the foil and pie weights and bake for another 10 minutes.
While pie shell is cooling on a wire rack for 30 minutes, prepare filling.
To assemble, unwrap the case, pour in the cold caramel and level off. Cut the banana into 1cm thick slices and place on top of the caramel in a single layer. Whip the cream into soft peaks and layer up on top of the banana generously.
Grate the chocolate on top to give an even covering.
It’s ready to eat. Keep it chilled – it won’t last long!