INSTRUCTIONS

1. For the crust, combine flour with icing sugar and salt in the bowl of a food processor. Add butter and pulse until butter is the size of peas. Add egg yolks and continue blending until a dough just comes together, up to 1 minute. Cover with parchment or plastic wrap and refrigerate for 30 minutes.
2. Preheat oven to 325°F.
3. Roll out pastry on a lightly floured surface into a 14-in round, about 1/8-in thick. Lift onto a 10-in tart pan with a removable base, gently pressing into bottom, sides, and corners of pan, before overhanging the edges. Run a rolling pin over the top of the dough to trim off excess. Prick bottom of dough all over with a fork. Freeze for 10 minutes.
4. Set tart on a baking sheet, then place a piece of parchment overtop of dough. Add dried beans or pie weights to completely fill the tart. Bake for 15 minutes. Remove from oven, then lift out parchment and weights. Continue baking until crust is lightly golden, 15 more minutes. Transfer to a rack and let cool completely, 30 minutes.
5. To assemble, remove ring from crust. Run an offset spatula gently underneath to remove from base. Transfer to a platter. Arrange bananas over crust in an even layer. Drop spoonfuls of dulce de leche over banana layer, then smooth top so bananas are completely covered. Refrigerate for 1 hour, up to overnight.=
6. Whisk cream with skim milk powder and icing sugar in a large bowl until soft peaks form. Spoon over pie, then sprinkle with chocolate. Serve immediately.