Banana tarte tatin

Step 1

Preheat the oven to 180C/160C Fan/Gas Generously butter a tarte tatin dish or similar of around 23–24cm/9–9½in diameter – you can also use a cast iron skillet as this is ovenproof.

Step 2

Melt the sugar in a fairly wide saucepan, being careful not to stir but just swirling it around once in a while, until the sugar has melted and turned a light caramel colour. Remove from the heat and add the butter.

Step 3

The liquid will bubble up, then subside, and you can then whisk the butter in. If the caramel splits, you can add a tablespoon of warm water and re-whisk – the sauce should re-emulsify.

Step 4

Pour the caramel over the tarte tatin dish or skillet, then sprinkle in the cardamom and orange zest, if using. Arrange the bananas cut-side up over the caramel – they should be quite a snug fit.

Step 5

Roll out the puff pastry into a round – or you can just roll it out and trim it to a round. Prick it lightly all over with a fork, then place on top of the bananas, tucking the edges in as you go. Bake for between 40–45 minutes, or until the pastry is a rich golden-brown. It may be slightly risen.

Step 6

For the custard, heat the milk and cream together until just below boiling point. Remove from the heat.

Step 7

Whisk the egg yolks, sugar, cocoa powder and cornflour in a bowl together, then pour in the milk and cream mixture into the bowl from a height in a steady steam, whisking as you go. Return to the saucepan (rinse it out first), then cook on a low heat, stirring constantly, until the custard thickens.

Step 8

Serve slices of the tarte tatin with the chocolate custard on the side.