-
1
To make the caramel filling, combine cream, brown sugar and butter in a medium saucepan. Stir over medium heat until smooth. Simmer for 10 mins, stirring, until thick and caramel in color. Let cool.
-
2
Preheat oven to 400u00b0F. Grease 8 (3 1/2 inch) individual brioche pans or loose-bottomed tart pans.
-
3
Combine flour, powdered sugar and butter in a food processor and pulse until crumbly. With the motor running, add egg yolk, vanilla and 2 tsp water and pulse until ingredients just cling together. Transfer to a floured work surface and knead until smooth. Cover in plastic wrap and chill for 30 mins.
-
4
Divide pastry into 8 equal portions. Roll out each portion on a floured work surface until 1/8 inch thick then use to line pans, trimming excess pastry. Prick bases all over with a fork then place pans on a baking tray. Bake for 10 mins, or until browned lightly. Let cool in pans.
-
5
Meanwhile, to make the caramelized bananas, line a baking tray with parchment paper. Stir sugar and 1/2 cup water in a medium saucepan over high heat, without boiling, until sugar dissolves. Bring to a boil. Boil, without stirring, until pale caramel in color. Remove from heat and let bubbles subside. Using a fork, carefully dip each slice of banana into caramel and arrange on tray. Stand at room temperature until set.
-
6
Transfer tart shells to serving plates. Spoon caramel filling into tart shells then top with whipped cream and caramelized bananas. Serve immediately.
