Banana Cream Pie

Set aside a bowl with a fine-mesh sieve on top to cool the pastry cream.

In another bowl, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth.

In a saucepan, pour in the milk and vanilla bean paste. Add the salt and mix. Heat on medium-high until just under a boil, stirring occasionally to prevent the milk solids from sticking to the pan.

When the milk is warm, add 1/3 of the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking. Then pour the egg-milk mixture back into the saucepan with the remaining milk. Whisk over medium heat until the mixture thickens to the consistency of lightly whipped cream. Remove from heat just before boiling and pour through the sieve into the bowl.

Let the cream cool for 10 minutes, stirring occasionally. When it reaches 140°F, mix in the butter one piece at a time, stirring until smooth.

Cover the pastry cream with plastic wrap, pressing the plastic directly onto the surface to prevent a skin from forming. Refrigerate until chilled. Do not whisk the cream once chilled as it will break down.

Melt the chopped chocolate in a microwave-safe bowl in 30-second increments, stirring every 30 seconds until smooth.

Spread the melted chocolate evenly over the tart shell and cool in the refrigerator for 10 minutes.

Whip the cream, vanilla, and sugar in a stand mixer or with a hand mixer until medium peaks form.

Spread the caramel over the chocolate in a thin, even layer.

Place the sliced bananas in an even layer or two over the caramel.

Spread the chilled pastry cream over the bananas to form an even layer.

Top with the whipped cream, using a spatula to smooth it out.

Refrigerate the pie for at least 3 hours before serving.