Mix together the flour, sugar and salt.

Cut the butter into small pieces and add it to the flour.

Mix thoroughly integrating the butter.

Add the egg yolk and mix.

Add the cold water and mix. When the mixture starts coming together, knead it lightly.

Grease a 30 cm / 12 inches roundspring formpan. Roll out the dough on a floured surface using a rolling pin. Carefully line and spread the dough over the tart tin. Using your hands secure the dough around the corners of the tin. Prick the dough evenly with the tines of a fork.

Refrigerate for 30 minutes.

Preheat the oven to 200°C/400°.

Place a rack in the center of the oven.

Bake the pie crust until lightly browned, about 15 minutes.

Remove from the oven, and set aside to cool down completely.

Add the milk chocolate, semi-sweet chocolate, heavy cream, sugar and butter in a saucepan and cook over medium heat. Bring just to a boil. Whisk to incorporate ending up with a shiny chocolate sauce. Set aside to cool down completely.

When the crust and filling has totally cooled down, spread the banana slices, covering the pie crust.

Pour the chocolate filling almost covering the banana slices. Refrigerate for 4 hours.

Place the heavy cream, banana flavoring and sugar in a bowl of an electric mixer and whip until peaks form. Refrigerate.

After 4 hours, dollop the whipped cream on top of the banana chocolate pie. Garnish with the banana slices. Serve chilled. Enjoy!