Banoffee pie with homemade dulce de leche and digestive biscuit crust

Submerge the unlabelled cans of sweetened condensed milk completely in water, cover, bring to a boil and simmer 1.5 to 3.5 hours.

Remove one can at 1.5 hours (pale golden, drizzlable) and the other after two more hours (deep golden, thick, spreadable); cool completely on a wire rack before opening.

Pulse the whole wheat flour, powdered sugar, kosher salt and baking powder in a food processor to combine.

Pulse in the cubed cold butter until it resembles dry sand, then add the milk and run until a rough ball of dough forms.

Wrap and chill 30 minutes so the gluten relaxes and the butter firms.

Dust with flour, roll to about a quarter inch, cut into rounds, re-rolling scraps; stamp, poke or score.

Bake at 350F for 18 to 22 minutes until golden brown and crisp; cool completely and store airtight.

Pulverise biscuits to about 1.5 cups crumbs, add the melted butter and pulse until like very wet sand that holds a loose shape when pressed.

Press into the bottom and up the sides of a 9-inch tart pan with a removable bottom, flattening with a ramekin.

Bake on a rimmed baking sheet at 350F about 7 minutes until beginning to darken and fragrant; cool completely.

Warm the thick dulce de leche in a shallow water bath at a bare simmer until spreadable, spread over the crust, wrap and chill 4 hours to set.

Peel and slice the bananas into about half-inch rounds and dot them over the set dulce de leche.

The thin 1.5-hour dulce de leche was poured over the bananas; this makes the pie messy and is best skipped.

Beat the heavy cream, sugar and vanilla with a hand mixer to semi-stiff peaks and spread on top; sprinkle with cocoa powder.

Slice with a knife run under hot tap water for clean cuts.