Step 1

FOR THE CRUST: Adjust oven rack to lowest position and heat oven to 350 degrees. Whisk flour, sugar, and salt together in bowl. Add melted butter and stir until dough forms. Using your hands, press two-thirds of dough into bottom of 9-inch tart pan with removable bottom. Press remaining dough into fluted sides of pan. Press and smooth dough with your hands to even thickness.

Step 2

Place pan on wire rack set in rimmed baking sheet and bake until crust is deep golden brown and firm to touch, 35 to 45 minutes, rotating pan halfway through baking. Let crust cool completely, about 1 hour. (Cooled crust can be wrapped loosely and stored at room temperature for up to 24 hours.)

Step 3

FOR THE FILLING: Stir all ingredients together in large, heavy-bottomed saucepan. Cook over medium heat, stirring and scraping edges of saucepan constantly, until mixture registers between 221 and 224 degrees, 9 to 13 minutes (temperature will fluctuate; to take temperature, remove pot from heat and check in several places). Pour over crust (mixture will be very hot). Let cool at room temperature for 30 minutes and then refrigerate until filling is completely chilled, at least 6 hours or up to 2 days. When ready to serve, remove outer metal ring of tart pan, slide thin metal spatula between tart and pan bottom, and carefully slide tart onto serving platter.

Step 4

FOR THE BANANAS AND WHIPPED CREAM: Peel bananas and slice into ½-inch-thick rounds. Arrange bananas on filling in single layer to cover entire surface.

Step 5

Using stand mixer fitted with whisk attachment, whip cream, sugar, espresso powder, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream attractively over bananas. Garnish with shaved chocolate. To slice, dip sharp knife in very hot water and wipe dry between cuts. Serve immediately.