The day before, thinly coat the bottom and edge of a tart mould with oil (approx. 22 cm Ø). Melt 100 g butter in a small pot, let it cool down a little. Put the biscuits into the freezer bag and close the bag well.
Roll over with a pastry roll until the biscuits are finely crumbled. Knead the liquid butter and biscuit crumbs well. Pour the crumb mixture into the tart tin and press it to an even base and edge.
Cover and chill for about 15 minutes.
Let the vanilla ice cream thaw briefly, fill into the tart mould, smooth it down and freeze overnight.
The next day, line a baking tray with baking paper for the toffee pecans. Caramelise 60 g sugar with 2 teaspoons of water in a small pot at low to medium heat until golden brown. Remove from the stove.
Stir in 1 tsp. butter and pecans. Spread the caramel-nut mixture on the baking tray and let it cool down.
Boil 70 g butter with 100 g brown sugar. Add condensed milk and syrup. Simmer at low to medium heat for about 10 minutes to a caramel sauce. Remove from heat. Stir in milk after about 10 minutes.
Whip the cream until stiff. Remove the tarte from the freezer and spread the cream on the tarte. Peel and slice the banana. Break toffee pecans into pieces. Spread banana and pecans on the cream.
Pour some caramel sauce over it and serve immediately. Serve immediately and serve with the rest of the caramel sauce.