Method

• 1.
  Preheat the oven to 190°C. Place sugar in the base of a 24cm flameproof Tatin pan or 24cm ovenproof frypan to completely cover surface. Place pan over a low heat and cook, stirring, until the sugar has dissolved. Increase heat to medium-high and cook, without stirring but swirling occasionally, for 2-3 minutes until the sugar caramelises and turns a rich golden brown. Remove from the heat and add the butter, and swirl to combine. Allow to cool slightly, then carefully press in banana slices to cover the caramel.

• 2.
  Cool slightly, then place pastry over the banana, tucking in edges. Place on a tray and bake for 30-35 minutes until pastry is puffed and golden.
• 3.
  Set aside to rest for 5 minutes before carefully inverting tart onto a serving plate. Scoop out any morsels of caramel and pieces of banana that remain in the dish and return to the tart.
• 4.
  Drizzle the tart with melted chocolate and serve immediately.