1/4 cup (60 milliliters) semisweet chocolate shavings
To make the crust, blitz digestive biscuits in a food processor. Pour into a bowl. Add ginger and stir to incorporate. Pour in melted butter and stir until well combined. Press into tart dishes. Bake for 20 minutes at 350 F (180 C).
To make the filling, add butter and brown sugar to a saucepan and heat until the sugar has melted. Add condensed milk and stir. Bring to a boil. Reduce to low heat, stirring constantly with a flat-bottomed spoon, and let bubble for four to five minutes until it becomes thick and caramel in colour. Remove from heat. Let cool 15 minutes. Layer sliced bananas onto the cooked crust in the tart dishes. Pour caramel mixture over top. Top with sliced bananas.
To make the topping, whip the heavy cream until it forms stiff peaks. Spoon on top of filling. Refrigerate for one hour. Sprinkle chopped pecans and chocolate shavings.