Step 1: Preheat the oven to 175C, and line an oven tray with parchment paper.

Step 2: In a large bowl combine the almond meal, plain flour, caster sugar, raw sugar and sea salt, rub in the butter until the mix resembles fine crumbs.

Step 3: Spread evenly onto the prepared tray and bake in the oven for 15 minutes or until golden (stir after 8 minutes to ensure even cooking.) Remove from the oven and cool.

Step 4: Grease and line (base only) a 30cm rectangular tin (fluted or not).

Step 5: In a blender, place the crumb and pulse until fine. Then add the melted butter and pulse together.

Step 6: Pour base mix into the prepared pan and press evenly across the base, set in the fridge.

Step 7: Once set, top with an even spread of Chocolate and Vino Cotto Caramel, then layer with slices of banana.

Step 8: Finish with the whipped cream and crème fraiche by piping or dolloping on top. Top with grated dark chocolate, return to the fridge for 1 hour to set.

Step 9: When ready to serve, remove from the mould, slice 3cm thick rectangular slices of pie and serve.