Top Tip: Be careful not to overwhip the cream. If you do though, don't worry, you can fix it by adding in a tablespoon or so of fresh cream then whip again.
Whip together the caramel and cream cheese until no lumps remain. Spread it into the bottom of the tart case.
Thinly slice the bananas then lay them on top of the caramel, overlapping slightly.
Whip the cream until it starts to thicken a little, then sift in the icing sugar. Keep whipping until it is of a spreading consistency then spread or pipe the cream over the bananas.
Grate the chocolate over the top. Put in the fridge to set before serving.
See, wasn't that easy?
Alternative Biscuit Base
Crush 400g digestive or chocolate biscuits, stir in 200g melted butter, then press into the base and the sides of a pie dish. Refrigerate for 10 minutes or so to harden.
Alternative Homemade Pastry Base