1 cup ground almonds, lightly toasted
1 1/4 cups all purpose flour
2/3 cup sugar
zest of one lemon
3/4 tsp cinnamon
dash ground cloves
2/3 cup unsalted butter, cut into pieces and chilled
1 egg yolk
1 whole egg
1 tbsp brandy
1 tin condensed milk
3 tbsp brown sugar
2 tbsp whipping cream
1 tbsp rum
1 tsp vanilla extract
2 tbsp unsalted butter
1 cup whipping cream
2 tbsp sugar
chocolate shavings or cocoa powder, for garnish
Blend together almonds, flour, sugar, zest and spices. Cut in butter until the texture of coarse meal.
Stir together yolk, egg and brandy and blend into dough until it just comes together. Shape dough into a disc, wrap and chill for 2 hours.
Preheat oven to 350.
On a lightly floured surface, roll out dough to just greater than 1/4-inch thick.
Line a 10-inch tart shell with pastry, trim edges and chill 15 minutes.
Dock pastry with a fork and bake for 20 minutes, until golden brown around the edges.
Slice bananas and arrange in bottom of tart shell.
Stir together condensed milk and brown sugar in a heavy-bottomed sauce pot.
Have ready remaining ingredients. Whisking constantly over medium heat, cook condensed milk until it thickens, about 8-10 minutes. Remove from heat and whisk in whipping cream, rum, vanilla and butter.
Pour over bananas in tart and spread evenly. Chill for 30 minutes.
Whip whipping cream with sugar to soft peaks.
Spread whipped cream topping on top of tart. Sprinkle with chocolate shavings or a dusting of cocoa powder for garnish if you wish.