Roll out the dough to a thickness of 3 mm and use it to lay out a tart pan with a diameter of 26 cm. Put the dough in the cold for several hours, then dab it regularly (prick with a fork) and bake in the oven at 170 ° C for about 15 minutes until golden. Cut out a circle with a cake ring (24 cm diameter). Mash the ripe bananas and mix with lemon juice. Spread the banana puree evenly on the shortcrust pastry. Place the sponge cake on top and soak it in a mixture of rum and sugar syrup.
Dissolve the Chocolate in a vessel over a warm water bath. Beat the egg yolks and eggs in the food processor. Mix the cold butter and melted chocolate. As soon as the butter has completely dissolved, fold in the egg mixture in three passes. Spread the chocolate mixture evenly in the tart pan and bake the tart in the oven at 170 ° C for 10 minutes.