Mix the sifted icing sugar, the powdered almonds, the butter, vanilla sugar and salt. The end texture should be uniform. Add the egg and continue to mix until the egg is fully mixed in. Sift the flour and cocoa and add to the mix.

Form a dough and then place in the fridge for at least 2h.

Roll out the dough to about 2mm thickness and place in the tart tin. Prick some holes into it to prevent it from puffing up and place in the fridge for 30 min.

Blind bake the tart: Line the dough with a large piece of baking paper and fill the baking paper-lined crust with pie weights, dried beans or uncooked rice. Make sure the weights cover the entire bottom of the crust. Bake the lined crust until dry, about 15 minutes. Set aside and let the crust cool on a wire rack for at least 30min. (the wire rack allows air to circulate)

Bring the cream and honey to the boil. In a separate bowl, break the chocolate into small pieces, then gently melt it in the microwave or in a bain-marie.

Pour the cream over the chocolate in 3 times, mixing gently, without adding any air that will lead to bubbles. Add the butter and mix. The ganache should be smooth and even.

Cut the banana into thin slices and place them on the bottom of the shortcrust pastry. Only use one layer of bananas or they will stick out from the ganache - they should not be visible!