Chocolate Banoffee Tart

Another one made by Landon (from the Baker's Bible), it is fast becoming one of our VERY favorite desserts EVER!

Chocolate Banoffee Tart

9-in deep pie pan lined with chocolate pie crust
2 15-oz cans sweetened condensed milk
6 oz good-quality milk chocolate, chopped
2/3 c heavy cream
1 T corn syrup
2 T unsalted butter
3 ripe bananas

White Chocolate Whipped Cream
1 3/4 c whipping cream
6 oz good-quality white chocolate, grated
1/2 t vanilla extract
cocoa powder, for dusting

Puncture each of the cans of milk (prevents possible explosion while cooking). Put them in a medium saucepan and add enough water to cover. Bring to a boil then reduce the heat and simmer, covered, for about 2 hours. Be sure to top up with water. (Some milk may leak but this does not matter.) Carefully remove tins from water and cool.
in medium saucepan over a medium-low heat, combine until smooth and melted, stirring constantly. Pour into prepared crust and refrigerate until set, which should take about 1 hour.
Prepare white chocolate whipped cream. In a small saucepan over medium heat, bring 1/2 cup of cream to a boil. Remove from heat and stir in grated white chocolate all at once, stirring until completely smooth. Stir in vanilla essence. Strain into medium bowl and cool to room temperature.
Scrape condensed milk into bowl. Whisk thickened "toffee" until smooth. Immediately spread evenly over chocolate layer in the pie shell.
Slice the bananas thinly and arrange them in the overlapping concentric circles over the toffee layer in the tart case. In a medium bowl, whisk the remaining cream until stiff peaks form. Fold a spoonful into the white chocolate cream to lighten it, then fold in the remaining cream. Spoon over the banana layer and spread to the edge. Dust the top with cocoa if you like. Refrigerate until ready to serve.