Pie/Tart Shell
1. In a food processor add the flour, butter, powdered sugar, salt, and almond meal. Pulse until the mixture is sandy. Add the egg and vanilla and pulse until the dough forms a ball. Remove dough onto a floured surface and slightly knead until all ingredients are thoroughly combined. Form dough into a disc, wrap in plastic and chill in the fridge for at least 30 minutes.

2. Butter an 8-inch tart ring. Roll the chilled dough on a lightly floured surface until about 0.3 cm or 1/8th inch thick. Carefully line the tart ring and create a rim that rises 1.5 cm or 1/2 inch above the width of the ring. Cut leftover dough with a small cookie cutter to use as decoration for the pie or discard. Prick the bottom of the shell with a fork and chill in the freezer for 30 minutes.

3. Preheat oven to 350 degrees F or 175 degrees C. 

4. Once cold, place a sheet of aluminum foil on top of the tart dough and fill with pie weights or dried beans. Bake for 25 minutes, then remove weights and bake for another 10 minutes or until golden brown. Bake small cookies for 8-10 minutes or until golden brown.

Mousseline Cream
1. Pour the milk and heavy cream in a sauce pan and place over medium low heat. In a bowl whisk the yolks, sugar, cornstarch, and vanilla together. When the milk and cream barely come to a simmer, temper the yolks by whisking in a small amount of the hot liquid with the yolks. Once thoroughly combined, pour the yolk mixture into the saucepan.

2. Cook over medium heat while whisking constantly. Once the mixture thickens and almost comes to a boil, remove from heat. Slowly whisk in the cold butter a little bit at a time. Once the butter is completely incorporated, place the mousseline cream in a bowl. Cover with plastic wrap, making sure the wrap comes into contact with the cream. Set aside and cool completely.

Banana Jam
1. Melt the butter in a small pan over medium heat. Add the bananas and brown sugar. Using a spatula, crush the bananas while mixing all the ingredients together. Once the contents start to bubble, reduce heat to medium low. Continue to stir frequently to prevent burning. Once the mixture has reduced and become brown, about 10 minutes, remove into a clean bowl, cover with plastic wrap touching the jam, and cool completely.

Chantilly Banana Cream
1. Pour heavy cream into a large bowl. Lightly beat until it begins to thicken. Sift in the powdered sugar and add the vanilla. Continue to whisk until firm peaks form.

2. Get 1/3 of the cooled banana jam and gently fold in. *If the banana jam seems too thick or chunky, mix in 2 splashes of heavy cream before folding into whipped chantilly cream.

Assemble
1. Spread the remaining banana jam on the bottom of the cooled pie/tart shell. Cut the bananas into 1.25 cm or 1/2 inch thick rounds. Place two layers of banana rounds inside the shell. Next, cover the fresh banana rounds with the mousseline cream. Use an offset spatula to press and spread the mousseline cream evenly. Using a pastry tip and bag, pipe the chantilly banana cream in a pattern over the mousseline cream. Decorate with small cookies and shaved dark chocolate.