Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined.
3. Press the mixture into the bottom and sides of a tart pan to form a crust.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
5. In a saucepan, combine 1/2 cup of sugar and cornstarch. Gradually whisk in the milk until smooth and free of lumps.
6. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a gentle boil.
7. Remove the saucepan from the heat and stir in the vanilla extract, mixing thoroughly.
8. Place the sliced bananas evenly on top of the cooled crust.
9. Pour the hot milk mixture over the bananas, spreading it evenly to cover.
10. Let the tart cool for about 30 minutes at room temperature, then refrigerate for at least 2 hours to set.
11. Before serving, whip the heavy cream with the remaining 1/4 cup of sugar until soft peaks form.
12. Spread the whipped cream over the top of the tart and garnish with chocolate shavings.
13. Slice and serve chilled for a refreshing dessert.