Salted Caramel Banana Cream Tarts

Shortcrust pastry with a salted caramel, banana and chantilly cream filling ~

For the pastry –
220g/ 7 3/4oz/ 1 1/2 cups plain flour
20g/ 3/4oz/ 1 tbsp ground almonds
40g/ 1 1/2oz/ 2 tbsp icing/powdered sugar
pinch salt
140g/ 5oz (1 1/4 sticks) cold unsalted butter, cut into cubes
1 egg yolk
1 tsp vanilla extract
1/2 – 1 tbsp cold water

For the salted caramel –
70g/ 2 1/2oz/ 1/2 stick unsalted butter
100g/ 3 1/2oz/ 1/2 cup soft brown sugar
50g/ 1 1/2oz/ 2 tbsp golden syrup
90ml/ 3floz/ 1/2 cup double cream
1 tsp sea salt + extra for sprinkling

For the topping –
200ml/ 7fl oz/ 1 cup whipping cream
2 tsp vanilla extract
2 tbsp sugar
1-2 ripe bananas

To make the pastry –
– Lightly grease 4 tartlet tins
– Pulse together the flour, ground almonds, icing sugar and salt
– Add the butter and process together until the mixture resembles breadcrumbs
– Add egg yolk, vanilla and 1/2 tbsp water and pulse until the mixture comes together. (Gradually add more water if needed.)
– Turn the dough onto a work surface and knead lightly. Wrap in cling film and chill in the fridge for one hour.
– Roll out the dough and a line the tarts tins with it.
– Chill for another 1/2 hour.
– Preheat the oven to 180°C/ 350°F/ gas mark 4
– Line the pastry with greaseproof paper and baking beans. Bake for 10 minutes.
– Remove the paper and beans and cook for another 10-15 minutes until pastry is golden.
– Leave to cool.

For the salted caramel sauce –
– Melt the butter, sugar and golden syrup in a heavy based pan and let simmer for about 5 minutes.
– Add the cream and teaspoon of salt and cook for another minute.
– Leave to cool.

For the topping –
– Spoon an equal amount of the caramel sauce into each tart shell, leaving at least a tablespoon to drizzle on the top.
– Thinly slice the banana and spread a layer on top of the caramel on each tart
– Whisk together the cream, sugar and vanilla until light and fluffy.
– Pipe the cream on to the top of each tart, then drizzle with the remaining caramel sauce.