Step 1

Sift the flour and salt into a food processor.

Step 2

Add butter and whiz until the mixture resembles fine breadcrumbs.

Step 3

Add sugar and just enough egg to bring the mixture together - use the pulse button to help you.

Step 4

Shape pastry into a disc, wrap in clingfilm and chill for 30min.

Step 5

Roll out the pastry, then press into the base and sides of a 20.5cm (8in) fluted pastry tin.

Step 6

Prick all over.

Step 7

Chill until firm.

Step 8

Preheat the oven to 190°C (170ºC fan) mark 5.

Step 9

Bake for 12-15min until the pastry has set and the pastry is dry and slightly sandy to the touch.

Step 10

Cool in the tin on a wire rack.

Step 11

Melt the mascarpone and chocolate together in heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn't touch the water.

Step 12

Remove bowl from pan and set aside to cool completely.

Step 13

Meanwhile, lightly whip the cream.

Step 14

Fold chocolate into the cream.

Step 15

Spoon the filling into the pastry case and chill.

Step 16

To serve, top with bananas