Instructions: In a heavy based pan, boil the sugar, butter and vanilla until it caramelises and turns a nice golden brown colour. Slowly and carefully add the double cream and stir with a wooden spoon, being careful not to burn yourself on the steam. Pour the sauce evenly between the four pans.

Slice the banana into 3/4 inch thick pieces and place around the inside of the pans. Roll out the pastry to 1/8 inch thick and cut four circles which will fit the pans leaving about 1/2 inch overlap.

Put the pastry on top of the bananas and tuck the sides down between the bananas and the pan. Place in a preheated oven at 350F for 10-15 minutes. Twist the pastry to loosen the tart, then quickly turn it upside down on to a serving plate.

Serve with vanilla ice cream.

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