Paddle and cream sugar, egg yolk, and soft butter until fluffy
Add flour and salt, mix until proper dough is formed
Shape dough, freeze for 20 minutes
Dock the dough and blind bake at 325°F for 13 minutes until golden brown
Roast bananas in a pan with a touch of butter until well caramelized
Combine roasted bananas, milk, nutmeg, cornstarch, salt, sugar, whole eggs, egg yolks, and gelatin powder in a blender
Blend on high until smooth
Transfer mixture to a saucepan and cook over medium heat while stirring constantly until nappé consistency is reached
Fold in walnuts to finish
Pour banana-walnut curd into baked tart shell
Allow to set for a couple of hours in the fridge or freezer
