Banoffee tarts Recipe

• Sift the flour into a large bowl. Lightly rub in the butter with your fingertips, until the mixture resembles breadcrumbs.
• Stir in the sugar, then the egg yolk and water mixture, and use a round-bladed knife to bring everything together.
• Use your hands to form a dough, handling it as little as possible. (Alternatively, make the dough in a food processor to save time.)
• Wrap the dough in clingfilm, then chill in the fridge for 20 minutes.
• Preheat the oven to 200°C, fan 180°C fan, gas 6. Roll out the pastry to a thickness of 0.5cm, then cut into 6 pieces.
• Line 6 individual 10.5cm tart tins with the pastry and chill in the fridge again for 20 minutes.
• Line the pastry cases with baking parchment and fill with baking beans or uncooked rice.
• Bake 'blind' for 15 minutes, then remove the paper and beans and bake for a further 2 minutes, or until golden.
• Pour or brush the melted chocolate around the inside of the tart cases and allow it to harden for 5 minutes in the fridge.
• Divide the caramel evenly into the pastry cases and top with the banana slices. 
• Whisk the double cream until it forms stiff peaks, then spoon on top of the tarts. Dust with the cinnamon and cocoa powder and serve.

Cook’s tip: this is delicious served with half-fat crème fraîche.