Ingredients

• 250g/9oz plain flour
• 100g/3½oz unsalted butter
• 100g/3½oz icing sugar
• 2 medium eggs
• 1 vanilla pod - cut and split
• 35g/1oz plain flour
• 35g/1oz caster sugar
• pinch of cinnamon
• 5 bananas
• 180g/6oz butter
• 180g/6oz sugar
• 6 tbsp cream
• 100ml/3½fl oz cream
• 50g/1¾oz chocolate

Directions

• Rub flour and butter together
• add icing sugar.
• Beat the eggs and vanilla seeds and add to mix. Bring mix together and wrap in cling film. Leave to rest in the fridge for one hour.
• After resting
• roll out the pastry
• line 20cm/8in tart ring and blind bake at 180C/360F/Gas 4 for 15-20 minutes.
• Slice bananas lengthways and
• in a hot non-stick pan
• add the sugar and butter and take to a caramel stage.
• Add sliced bananas
• add cream and coat bananas all over. Put mix in tart case.
• Rub flour
• castor sugar and cinnamon together and sprinkle on top.
• Bake for ten minutes until golden.
• Heat cream
• take off heat and add chocolate.
• Mix until chocolate is melted.
• Slice tart and drizzle the chocolate sauce around it.