1. Beat the ointment butter with the sugar until you get a cream.
2. Add the egg and keep beating.
3. Add the mixed and sifted dry ingredients with a rubber spatula. Mill and place the dough between two butter papers. Stretch and take to the cold for an hour.
4. Fond a 26 cm diameter tart mold.
5. Prick the dough with a fork and take it to the freezer for 15 minutes.
6. Place an aluminum foil on the edges so that the dough does not fall and take to the medium oven for 20 minutes approx.
7. Let the tart dough cool.
8. Distribute the dulce de leche over the cold dough.
9. Arrange the thickly sliced ​​bananas over the dulce de leche.
10. Beat the cream with the sugar and powdered milk until stiff. Distribute it over the bananas.
11. Finish with cocoa nibs.
