Banana tart

Roll the puff pastry out to a quarter of a centimetre in thickness and let it rest for about 30 minutes in the fridge. Meanwhile, ensure the blinis pans are cold and divide the butter between them, smearing the butter onto each pan. Sprinkle the caster sugar over the butter on each pan. Cut each banana into 2cm thick pieces and place the pieces onto the blinis pans with one piece in the centre of each pan and the other pieces around the edge.

Remove the pastry from the fridge and use a pastry cutter to cut out two discs of pastry, slighter larger in size than each blinis pan. Prick each disc with a fork and place it over the bananas, folding down the pastry around the edges. Dust some icing sugar over the top of each tart and bake in the oven for about 12 minutes. Remove the pans from the oven, allow the banana tarts to sit for 3-4 minutes, and then turn them out. There will be some caramelised sugar in the bottom of each blinis pan – add 1 tablespoon of cider vinegar to each pan and warm through gently. Spoon the caramel sauce over the top of each banana tart and serve with ice-cream.

Recipe: Jun Tanaka