1. Take the refrigerated Pie Crust Dough out of the fridge 15 min. before usage. Preheat oven to 400°F. Unroll the tempered Pie Crust Dough on parchment paper. With help of the paper, flip the dough into a round, spring form pan. Remove paper and press firmly against bottom and sides. Prick the base with a fork several time.
2. Mix the egg, brown sugar, cinnamon, cream, and vanilla sugar.
3. Distribute the grated chocolate on the pastry. Peel the bananas and cut into thick diagonal slices, approx. 1/2 in. thick. Spread the banana slices evenly over the pastry.
4. Pour the egg mixture over the chocolate pastry and bake for approx. 35 minutes. Garnish the tart with grated chocolate and serve with vanilla ice cream (optional).