For the crust, position a rack in the center of the oven and preheat the oven to 325°F.

Grease a 9-inch tart pan.

Grind hazelnuts coarsely in a food processor.

Add graham crackers and process until fine crumbs form.

Add melted butter and process until crumbs begin to stick together.

Spread crumbs in the tart pan and press evenly over the bottom and up the sides of the pan.

Bake 10 to 12 minutes, until firm and cooked through.

Cool crust on rack.

For the filling, bring cream to a simmer in a heavy medium saucepan.

Remove from heat.

Add chocolate and whisk until smooth.

Whisk in liqueur.

Slice two bananas thinly and arrange them over the bottom of the tart shell.

Pour chocolate filling over the banana slices.

Refrigerate until filling is firm, at least 2 hours.

Remove the tart from the refrigerator.

Slice remaining two bananas thinly and arrange on top of the chocolate filling. serve.

Melt apricot jam in small saucepan over low heat.

Brush banana slices with jam.