1. Preheat the Oven

Preheat the oven to 190°C conventional or 170°C fan-forced.

Cut the puff pastry into a circle slightly larger than your ovenproof pan. Keep it chilled until needed. Make sure the pastry is large enough to completely cover the bananas and tuck around the edges.

2. Make the Caramel

Evenly scatter the caster sugar across the base of a cold ovenproof pan. Place over low heat and allow the sugar to melt without stirring or moving the pan. Cook until it becomes a deep golden caramel.

3. Add the Cream

Mix the cream and vanilla extract together. Carefully pour the mixture into the caramel, taking care as it may bubble and steam. Whisk until combined.

4. Add the Butter

Add the cold butter a few pieces at a time, whisking until the caramel is smooth and glossy. Stir through the salt, then remove the pan from the heat and allow the caramel to cool for 1–2 minutes.

5. Add the Bananas

Peel the bananas and slice them in half lengthways. Carefully arrange them in the caramel, cut-side down.

Return the pan to low heat and simmer gently for 2 minutes.

6. Cover with Pastry

Remove the pan from the heat. Lay the chilled puff pastry over the bananas, ensuring everything is completely covered. Use the back of a spoon to tuck the pastry securely around the inside edge of the pan.

Prick the pastry all over with a fork and cut a small steam hole in the centre. Brush with the whisked egg.

7. Bake Until Golden

Transfer the pan to the oven and bake for 30 minutes, or until the pastry is deeply golden, puffed and cooked through.

8. Flip and Serve

Remove the pan from the oven and allow the tart to rest for 2–3 minutes. Wearing oven gloves, gently shake the pan to loosen the edges.

Place a large serving plate over the pan, then carefully and confidently flip the tart onto the plate. Lift the pan away slowly.

Serve warm, finished with whipped cream and shaved chocolate.