-
1
Preheat the oven to 350.
-
2
Spread the hazelnuts in a pie plate and toast for 12 minutes, or until fragrant and blistered.
-
3
Rub the nuts in a kitchen towel to remove the skins.
-
4
Finely grind the nuts in a food processor.
-
5
Wipe out the processor.
-
6
Add the butter and sugar and process until fluffy.
-
7
Add the egg yolk and vanilla and process until just blended.
-
8
Add the flour, salt and the ground hazelnuts and pulse until a crumbly dough forms.
-
9
Scrape the dough into a large disk, then press the dough into a 9-inch fluted tart pan with a removable bottom.
-
10
Line the dough with plastic wrap and press evenly into the pan.
-
11
Freeze until firm, about 10 minutes.
-
12
Discard the plastic and press a piece of well-buttered foil directly onto the dough.
-
13
Fill the foil with pie weights or dried beans and bake for 30 minutes, or until the shell is golden around the edge.
-
14
Remove the foil and weights and bake for 15 minutes longer, or until golden all over.
-
15
Let cool on a wire rack.
-
16
In a medium saucepan, bring the cream to a boil.
-
17
Remove from the heat.
-
18
In a medium bowl, whisk half of the warm cream with the egg yolks.
-
19
Return the cream to the saucepan and whisk constantly over moderately low heat, until an instant-read thermometer registers 160.
-
20
Remove from the heat and immediately stir in the chocolate, butter and vanilla and whisk until smooth.
-
21
Let the filling cool to room temperature.
-
22
In a medium bowl, toss the bananas with the sugar and rum.
-
23
Arrange the bananas in a single overlapping layer in the tart shell and spoon the chocolate cream on top.
-
24
Smooth the surface with a warmed offset spatula.
-
25
Chill the tart until firm before serving.
