Step 1

Preheat oven to 180°C. Roll out pastry on a lightly floured surface to 5mm thick. Using a 24cm Tatin dish or ovenproof frypan as a guide, cut a circle of pastry slightly larger than the dish. Lay pastry on a lightly floured tray. Chill for 15 minutes.

Step 2

Stir 180g sugar and 50ml water in a heavy-based pan over medium-high heat until sugar dissolves. Simmer, without stirring, for 4 minutes until light caramel. Add butter and swirl until melted. Pour into the Tatin dish and allow to cool slightly. Lay bananas, cut-side down, over the caramel, then top with pastry, tucking in edges to seal. Bake for 20-25 minutes until golden.

Step 3

Meanwhile, whisk yolks and remaining sugar in a heatproof bowl until pale. Heat cream in a pan to just below boiling point. Pour cream over egg mixture, whisking continuously. Pour into a clean, heavybased pan, return to low heat and stir for 3-4 minutes until mixture coats the back of a wooden spoon. Stir in rum, then remove from heat. (The custard can be served hot or cold. If serving cold, cover surface with baking paper, then chill.) Serve tart drizzled with custard.