Mix all the ingredients of the chocolate crust well and press the mass into the cake pan and 1 cm along the vertical ends; cool it in the fridge.
Let the gelatine soften in cold water for 5 minutes, then melt it together with 20g milk, but don't let it boil.
Mix all the ingredients of the cream and also the gelatine, until you get a soft filling. Put the cream into the chocolate crust; cool it in the fridge.
Put a pan on high heat and sprinkle the sugar evenly on the pan. If the sugar is melting, throw in the butter and short time later the rum, bananas and apple juice. Let the mixture boil for 10 minutes, then remove the bananas. Thicken the suace with cream and a mixture of cold water and starch.
Lay the bananas on the tart and garnish it with the caramel sauce, chia seeds and sesame seeds.
