Madagascar cream tart

Robot Coupe the ground almond and icing sugar and the cocoa powders.
Make an Italian meringue, boil the sugar and water to 118°C and pour on the whisking 2nd Egg White. Cool the meringue to 50°C.
Add the 1st Egg White into the powders and start adding 1/3 of the meringue, then add the rest.
Pipe.
Dry 10 minutes.
Preheat oven at 160°C and bake at 140°C for 15/16min.

Simmer Cream and sugar.
Pour over chocolate, milk and yolks.
Emulsify with a hand blend.
Pour Into tart shell.
Bake at 120°C for 22 minutes.

Dry caramelize sugar and glucose and deglaze with cream, vanilla bean, banana puree, and salt.
Add the butter and cook to 108°C.
Pour over the milk chocolate.

Combine bananas and banana caramel, and cook in the oven for about 12 minutes.
Chill.
Pipe.

Put everything in the Robot Coupe.
Slightly blend.
Chill.

Simmer milk and cream: Infuse Vanilla bean.
Combine pectin, sugar.
Pour into the hot liquid.
Bring it to 65°C.
Add Madirofolo dark chocolate couverture. Emulsify with hand blender
Chill.

Infuse zests and the vanilla bean overnight in the water and lime juice.
Strain.
Add Mix of Sugar and pectin.
Bring to 60°C.
Cast.

Infuse overnight Milk and Vanilla beans.
Heat together the infusion, sugar, and gelatin mass (x6).
Pour over the mascarpone.
Hand blend and add the heavy cream.
Hand blend one more time.
Chill.
Whip when needed.

Pipe Caramelized Madagascar Bananas in the cooked pastry case.
Pour the ganache on top of the bananas and cook in the oven at 120°C during 22 minutes.
Pour over a small quantity of Vanilla and citrus confit in silicone mould.
Pour over the Madirofolo chocolate ganache and freeze.
Unmould the insert and put it on the tartlets.
Pipe the vanilla chantilly with a pastry potting wheel.
Sprinkle with cocoa powder and decorate with  the chocolate macarons.