Preheat oven to 350 degrees F. Butter and flour an 8-inch fluted non-stick tart pan.

In a bowl, mix together graham crackers and melted butter. Put the mixture into the prepared tart pan and bake in the oven for 9-10 minutes or until set.

In another bowl, beat together cream cheese and granulated sugar. Add egg and whisk until combined. Whisk in almond milk until combined. Transfer the mixture into a saucepan. Turn on the heat to medium and whisk constantly. When small bubbles start to appear, reduce heat to medium-low and keep whisking until slightly thickened (5-6 minutes). Add butter to the saucepan, turn off the heat and stir to melt butter. Remove the saucepan from the stove and set aside

Peel and slice bananas thinly (1/6-1/4 inch thick) diagonally then put into another bowl. Add lemon juice and kosher salt, and toss to coat. Arrange the salt banana slices over the cream cheese custard.

Chop almond coarsely. In a nonstick skillet, put brown sugar, water and miso. Turn on the heat to medium. When some bubbles start to appear, stir to dissolve miso. When the miso is dissolved and mixture is smooth, turn off the heat and stir in almond. Put the miso caramel almond over the banana slices.

Refrigerate until chilled (2-3 hours).