For the pastry:
250g plain flour
125g cubed cold butter
2tbsp cold water
1 tart tin
For the caramel & banana filling:
120ml double cream
200g granulated sugar
90g cubed salted butter
3 ripe bananas chopped
For the cream topping:
120ml double cream
Dark chocolate (for grating)
What to do:
1. Preheat the oven to 180C.
2. Put both the flour and butter into a bowl. Using your finger-tips, rub together until the ingredients are fully combined and sort of resemble a breadcrumb mix.
3. Add the 2tbsp of cold water to the mixture. Using your hands press and gently roll the mixture in the bowl to form a smooth dough. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.
4. Grease your tart tin and leave to one side, then flour a clean surface ready to roll your dough.
5. After the 30 minutes, take the dough out of the fridge, unwrap from the cling film and place on your floured surface. Using a rolling pin begin to roll out your dough. You're looking to get the dough down to about 1-2mm in thickness, and large enough in size to cover your tart tin.
6. Once you've finished rolling, use the rolling pin to lift the dough off the surface and over the tin. Drape the pastry gently over your tart tin, allowing it to dip down into the bottom of the casing. If you're happy that it's sat equally over the tin, start to gently push the pastry into the shape of the tin. You need it to be tight into the edges, but make sure you're not breaking the pastry. If you do rip the pastry, then it's fine to patch it up with some spare bits of the dough, so don't worry!
7. When you're happy with the pastry shell, grab your rolling pin and roll it over the top of the tin to cut off any excess dough. Using a fork, prick a few holes in the bottom of the pastry base and then place back in the fridge to rest for 30 minutes more.
8. After the pastry has rested, grab it out of the fridge and cover with greaseproof paper. Once the paper is in place, fill the lined tart case with baking beads to weigh the paper down. If you do not have baking beads then you can always use a cupboard substitute such as a heavy dried grain or rice.
9. Bake for 20 minutes then remove the grease proof paper and beads. Return to the oven for 10 minutes longer until the pastry base feels firm and it has started to golden in colour, then remove from oven and allow to cool in it's tin.
10. Whilst the pastry is cooling, begin making your caramel filling. To do this, heat the sugar in a heavy based saucepan on a low heat. Stir constantly to make sure the sugar doesn't burn.
11. Once the sugar has melted it should go dark amber in tone, this is when you need to add the butter. Chuck in the cubes of butter and stir vigorously until all combined. If the mixture begins to split, lift the pan off the heat and continue stirring until combined, then return the pan to the heat.
12. Next, slowly pour in the cream and keep stirring. Heat for 2 minutes longer before removing from the heat and allowing to cool.
13. Move onto the cream. Either using an electric whisk, or whisking by hand, simply whip your cream until it become thick and heavy. You want it to be thick enough that it doesn't fall off the back of your spoon. Once ready, place back in the fridge whilst the other elements cool.
14. Once the tart case and the caramel filling have both cooled down, you can start assembling. I keep the tart in its case for this, which is especially handy if you're taking it out to a dinner or to a friends! To begin assembling, first pour in the caramel filling, this will take up just under half of the height of the tart tin.
15. Neatly cover the caramel layer with the chopped bananas until all of the caramel is covered.
16. Finish of by spooning your whipped cream over the top of the banana layer. If you want to be fancy you can always pipe this on, but for me it works best by spooning a thick layer on and smoothing out with a palette knife!
17. Finally, grate some chocolate over the top and you're ready to serve. Enjoy!!