Whisk the flour, baking powder and salt together and set aside.

Beat the sugar and butter until light and fluffy. Pour the egg and continue to mix to form a homogenous mixture. Spoon in the flour mixture and mix only to combine the ingredients. Dump the mixture onto a cold work surface and lightly knead with heal of your palm for 2 minutes. Be careful to not overwork the dough (good dough is crumbly and cold). Collect the dough and tightly wrap in plastic. Refrigerate for at least 30 minutes.

Meanwhile, make the pastry cream by whisking the sugar, cornstarch and 1/2-cup cream to dissolve the sugar. On low heat, heat 1-cup cream and vanilla till bubbles emerge on the sides. Pour the sugar mixture into the hot cream while constantly stirring the paste. Boil the paste and continue to cook one minute longer. Immediately strain the paste into a flat container and stir in the butter till it melts. Cover with a plastic film touching the surface of the paste and refrigerate for at least 2 hours.

Preheat the oven to 175°C / 350°F and refrigerate an 8-inch tart pan until use. Remove the dough from the refrigerator and leave at room temperature for 5 minutes. Place the chilled pastry dough on a lightly floured work surface and fold it 2-3 times to make it pliable. Dust some flour on a rolling pin and begin rolling the dough from the center to the edge. Turn the dough 90-degrees after each rolling action. Continue to roll and turn, till the dough is an even disc with 10-inch diameter. Brush off any excess flour from the dough and roll the dough onto the rolling pin. Hold the rolling pin on top of the pan and unroll the dough leaving 2-inches outside the pan. Gently, push (not press) the dough into the corners. After the dough properly covers the inside of the pan, trim the excess dough and chill the shell for 10 minutes. Prick the center with a fork a few times and line the chilled raw tart shell with a piece of parchment paper (app. 15-inch diameter). Fill with dry chic-peas or any heavy beans and bake the shell until firm, about 15-17 minutes. Remove the chic-peas and parchment paper and continue to bake the shell until crunchy and brown, about 12-14 minutes. Remove the tart from the oven and let cool completely on a wire rack.

Place the chocolate in a metal bowl and melt over boiling water. Completely quote the inside of the tart with chocolate and freeze for 5 minutes.

Remove the pastry cream from the refrigerator and whip until light and fluffy, about 1minute. Mash the bananas and mix with 2/3 of the pastry cream. Fill the banana cream in the shell and freeze for 10 minutes. Now layer the remaining 1/3 of the pastry cream on top. Whip the last 1/4-cup heavy cream into stiff peaks and decorate the tart as desired.

Refrigerate to set the tart, about 4 hours. Slice using a serrated knife.

Variation: Filling: Either use the whipped pastry cream plain or whip 1-1/4 cup cream with 1/2 cup powdered sugar and 1 tsp vanilla extract. Fill the chocolate quoted tart shell with the cream and freeze for 10 minutes. Arrange a layer of fresh fruits like strawberries, oranges, pears, etc on top of the cream. Brush the fruits with glaze made by boiling 1 tbsp apricot jam and 2 tbsp water. Refrigerate to chill before serving.