For the tart shells:

Mix the FAMA butter 82% with the FAMA Soft G margarine and the sugar using the flat beater until combined. Then, add the eggs and the egg yolks one by one and combine them to the mixture. Finally, add the flour and combine it as well. You can keep the tart dough in the fridge. Use it directly from the fridge

If you need to blind bake the tart, apply three layers of cling film on its sides and add a little weight in it (lentil, rise, etc). Bake at 160^οC in a pre-heated hot air oven for 25-30 minutes. Then, remove the cling film and the lentil, spoon in the filling and resume baking at the same temperature for another 25-30 minutes.

Assembly:

Cut the bananas vertically and place them on the whole surface of a tart. Warm up some caramel paste in a pan and cover the bananas (either, use a microwave oven to warm it up). Let the caramel paste to set in the fridge, either in room temperature. Whip the cream and form rosettes in the whole surface of the tart, using a toothed nozzle. Finally, cover the tart with chocolate flakes.