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For the cajeta sauce:
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Bring the milk and the cinnamon stick to a constant simmer in a large heavy pot. Then stir in the sugar until it dissolves.
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Mix the baking soda and water together in a small bowl. Add it into the milk when it comes to a constant simmer. Be careful as it will froth up on you when you add the baking soda. I didn't heed Miss Scarletta's warning and almost had a catastrophe.
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Simmer for around an hour. You will see the milk reduce a little and start to turn darker. It will eventually become thicker and once the back of a spoon can be coated and the consistency is like a thick caramel sauce take it off the heat and let cool. Store in the fridge in a sealed container for up to one month.
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Cook's note: Once cajeta is ready for the fridge, discard the cinnamon stick.
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For the crust: Yield, four 4-inch tarts.
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In a medium-sized bowl combine the crust ingredients. Split it into four equal portions and press into the tart pans making sure to press some of the crumbs up around the edges of the pans. Put crusts into the freezer for at least 30 minutes.
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To assemble the tarts, take the crusts from the freezer. Pour in about 3-4 tablespoons of cajeta sauce. If it's too thick give it a buzz in the microwave for 20 seconds and stir it up.
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Whip the cream and sugar to soft peaks. Place the banana slices on top of the cajeta covering it. Place the whipped cream in a piping bag and pipe swirls into peaks covering all of the bananas.
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Dust with some cinnamon powder and shaved chocolate. This dish will keep in the fridge for about 3-4 days. Serve chilled.
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The recipe for Cajeta Sauce is adapted from Meagan at Scarletta Bakes.
