Mix the butter and sugar in a bowl until creamy.

Add the egg yolk and almond flour and mix well.

Stir in the flour and salt and mix well then form a ball and wrap in plastic wrap.

Place in the fridge for at least 30 minutes before using.

Place the dough on a floured working surface and roll into a thin sheet, 3-4mm thickeness.

Transfer the dough in a tart pan of about 18-20cm diameter.

Bake in the preheated oven at 350F for 15-20 minutes or until golden brown and crisp.

Allow to cool down completely before serving.

Combine the cream and milk in a pot and place over low heat.

Mix the egg yolks, egg and sugar in a bowl.

Pour the hot milk over the eggs and mix well.

Transfer back on heat and cook on low heat for 1-2 minutes, until thickened and the temperature reaches 82C.

Remove from heat and pour the mixture over the chocolate.

Allow to rest for 5 minutes then mix well until smooth and creamy.

Place in the fridge for a few hours, preferably overnight.

Heat up the milk in a pot.

Mix the egg yolks, sugar and salt in a bowl. Add the cornstarch and mix well then pour the hot milk over the mixture.

Place back on heat and cook until thickened.

Bloom the gelatin in cold water for 10 minutes then melt it and stir it into the cream.

Place plastic wrap on the surface and allow to cool down completely.

Fold in the whipped cream and spoon the cream in a pastry bag fitted with a round nozzle.

Combine the sugars and water in a saucepan and place over low heat.

Cook until it starts to turn golden brown.

Add the orange juice and butter and cook for 1 additional minute.

Add the banana slices and cook for 1-2 minutes, making sure they are well covered in the caramel sauce.

Add the rum and keep on heat just until well combined.

Allow to cool down completely before using.

Fill the crust with vanilla mousseline cream. Top with chocolate cremeux and caramelized bananas. Finish off with a few chopped walnuts for texture.

Serve the tart chilled.