Banana Tarte Tatin with Chocolate Custard

Heat the oven to 200C fan/220C conventional. Grease a 23cm ovenproof frying pan or round baking dish with a little butter.

Melt the butter in the pan over a medium heat. Sprinkle in 50g of the caster sugar and cook for 2–3 minutes until bubbling and lightly golden.

Arrange the banana slices over the caramel, keeping them close together. Lay the puff pastry over the fruit, tuck the edges in, and brush with beaten egg.

Bake for 25–30 minutes until the pastry is puffed and deep golden. Leave to stand for 5 minutes, then carefully invert onto a serving plate.

For the chocolate custard, whisk the remaining caster sugar, cocoa powder and cornflour in a saucepan. Gradually whisk in the milk and double cream.

Cook over medium-low heat, whisking constantly, until the custard thickens enough to coat the back of a spoon. Stir in the vanilla extract.

Cut the warm tarte into wedges and serve with the chocolate custard.