Peanut base for tartlet
Mix the eggs, cane sugar and peanut paste together in cold water and beat for approx. 8-9 minutes until foamy. Melt the butter and chocolate together over a bain-marie, then mix. Add the sifted flour, salt and peanuts. Spread on a baking tray lined with baking paper and bake in a preheated oven (155°C) for approx. 25 minutes. Leave to cool and cut out with a tartlet ring of the desired size.
Nougat mousse (filling)
Bring the cream to the boil in a saucepan, slowly stir in the nougat and leave to cool slightly. Then stir in the whipped double cream and fill the desired amount into the ring.
Mix together the sugar, skimmed milk powder, baking cocoa, double cream and water. Simmer gently in the saucepan for approx. 9 minutes (stir constantly). Add the soaked gelatine and set aside.
Peel the bananas and cut into fine cubes (approx. 5 mm), caramelise the sugar in a saucepan, deglaze using the banana purée. Add the mixture to the diced bananas and mix together.
Banana ice cream
Bring the cream, banana purée and 40 g of sugar to the boil. Mix together the remaining sugar, ascorbic acid and pectin and add. Strain through a sieve, allow to cool and then put the mixture into an ice cream maker; let it run until the ice cream is ready.
Place a 100 ml tin of caramelised condensed milk in a saucepan (keep in the tin), cover with water and simmer for 4 hours. Then take out the tin, transfer the contents from the tin into a bowl and whip. Leave the cut-out peanut base in the tart ring, add the filling and freeze for at least 8 hours at -18°C. Take the tartlet out of the freezer, take it out of the ring and cover with the glaze (lukewarm) on a wire rack. Arrange the tartlet on a plate and add the jam, caramelised condensed milk and ice cream.