• You will need 6 small cake tins with removable bottoms or tart tins. Line each with baking paper . Oven 190 C / 375 F Beat the cream till starting to thicken. Add the golden syrup in a continuous flow till all of it is incorporated. Beat only until thick and creamy but not too stiff. Put into a container with a lid and freeze overnight

Pastry

• Put the flour, salt and butter into the food processor and process till combined and the butter is incorporated. Add 1 Tbsp of water at a time till it comes together.
• Turn out of the bowl and press together
• Wrap in plastic and refrigerate for 30 minutes.

Make the caramel base

• Melt the sugar and butter slowly, in a small non stick pan. Once melted add 2 Tablespoons of water and mix together vigorously. Pour a bit of the caramel into the base of the 6 small prepared tins.
• Take the dough out of the refrigerator and roll out on a floured bench. The dough can be rolled very thin. You need to cut 6 circles from it the same diameter as the tins you are using. Use a cup or plate to cut around or free form cut with a knife. The circle can be a fraction bigger than the container.
• Slice the bananas about 1 to 1 1/2 cm thick (1/2 inch). Put the sliced bananas on top of the caramel. Tuck the pastry rounds on top of the bananas tucking the edges in well.