Step 1

Begin by making the tart case: preheat the oven to 160C fan-forced (180C conventional). Melt the butter in a small saucepan over low heat, then use a pastry brush to paint a little of the butter all over the base and sides of a 22‑23cm fluted tart tin (preferably one with a removable base). Set the remaining butter aside.

Step 2

Sift the rye flour, cocoa powder and sugar into a medium mixing bowl, then add the melted butter. Stir together until crumbly, then add the lightly whisked egg white. Mix to combine, then knead gently to a crumbly paste. Tip the mixture into the greased tart tin and press firmly to form an even layer on the base and up the sides.

Step 3

Trim off any excess pastry; place the tart case on a baking tray. Place in the preheated oven and bake for 30 minutes, then remove from the oven and allow to cool slightly until the caramel is ready.

While the tart case is in the oven, prepare the filling. Place the butter and brown sugar in a medium saucepan and whisk gently over low-medium heat. When the butter has melted, add the dulce de leche or can of caramel and gently whisk to combine. Bring to a boil and cook for about 90 seconds, then add the miso paste. Whisk until combined, then remove from the heat and allow the miso caramel to cool for about 15 minutes before pouring it into the baked tart case. Leave to cool completely, then place in the fridge for the caramel to set: it will take at least 4 hours. (The tart will keep for up to 3 days in the fridge.)

Step 1

When ready to serve, slice the bananas into circles a little more than 5mm thick and arrange them in an even layer on top of the set caramel.

Step 2

Place the cream and vanilla in the bowl of an electric mixer and whisk on medium-high speed until soft peaks form. Dollop the cream on top of the bananas, spreading it almost to the edge of the tart, leaving some of the banana exposed at the edge. Scatter the nuts and banana chips on top just before serving.