1. Mix a little cinnamon powder with the crushed butter biscuit, then add the melted unsalted butter and mix. 2. Put (1) into the mold with butter and parchment paper, press firmly to shape it, and put it in the refrigerator. 3. Add sugar to egg yolk and mix, add corn starch and mix, then pour in hot milk little by little and mix. 4. Transfer to a pot, add vanilla bean paste and mix, then put on low heat and stir until thickened, then remove from heat. 5. Sift the custard cream through a sieve, add it to the whipped cream, and mix. 6. Fill the mold halfway with cream, sprinkle with cinnamon sugar, heat with a torch, add the remaining cream, flatten and harden in the refrigerator for 2 hours. 7. Sprinkle cinnamon sugar on the sliced banana, caramelize with a torch and place on the tart.