Instructions: Roll out the sweet paste and line 4 tartlet moulds with the pastry. Bake blind, then remove baking beans and finish in the oven until golden brown.

Allow to cool.

In a heavy-based pan, heat the sugar until it starts to caramelise at the edges. Carefully stir it with a wooden spoon until all the sugar has caramelised. Remove from the heat and gradually add the cream a little at a time, being careful of the steam. Allow to cool.

Mash 11/2 bananas and mix them with half the caramel mix. Fill the tart moulds right to the top. Slice the other half banana into very thin rounds and arrange around the top of the moulds so they overlap.

Sprinkle with icing sugar and blast with a gas gun to caramelise. Serve with the remaining caramel sauce and ice cream.

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