Method

Pastry first, pre-heat an oven to 180'c.

In a bowl add the flour & icing sugar & mix together, grate in the bowl the cold butter & mix all together loosely with your finger tips, then beat the egg with the water, add to the pastry, mix all together using fingertips then knead just enough to bring together into a dough, wrap in cling film & let it rest in the fridge for 10 to 15 mins.

Roll out pastry on a floured work top to 30 cm round, line a buttered 23 cm removable bottom flan tin & blind bake lined with scrunched up greaseproof paper or foil (best) then fill with dry rice or baking beans & bake for 15 to 20 mins then remove rice/beans & its lining & cook for a further 5 to 8 mins until cooked, remove from the oven & allow to cool.

Filling next, add butter & sugar to a saucepan, on a med heat mix & melt all together stirring all the time until sugar has dissolved, then add caramel & salt, bring to a simmer stirring all the time for 3 mins.

Pour about a 1/3rd of the hot filling over the base then cover with all the banana discs then pour over the rest of the filling to cover, hot filling will cook the banana slightly, if you want firm banana then let filling cool first. Allow to cool then place in the fridge for an hour.

Next the topping, crush coffee with the back of a spoon in a small bowl or cup to powder & add water to make coffee paste, then pour a littler of the cream & mix, place the rest of the cream in a bowl, add coffee cream mixture & sugar then whip to a soft whipped cream (electric food mixer is best).

Spoon on the cream over the filling, then using a potato peeler, peel the chocolate into a bowl first, when done sprinkle over the whipped cream, remove from the tin onto a serving plate.