Steps

1. place the sugar, egg yolks and passion fruit puree into a medium pan set over medium heat to start the curd.
2. whisk the mixture constantly until the curd thickens enough to coat the back of a spoon.
3. take the pan off the heat and allow to cool for five minutes then add in the butter, stirring to combine.
4. pour the curd into a jar and chill in the fridge until needed.
5. peel and and dice the bananas.
6. place the butter and sugar into a medium frying pan and cook over medium heat until the butter is melted and the sugar is dissolved.
7. add the bananas and cook for a couple of minutes.
8. transfer the bananas into a bowl and set aside.
9. preheat the oven to 200ºC and lightly grease a 12-cup muffin pan.
10. sprinkle the work surface with a little caster sugar and roll out of the puff pastry so that it is about 2mm thick.
11. cut out 12 10cm rounds of pastry and press these into the prepared pan, chill in the fridge for 15 minutes.
12. prick the base of each tart with a fork and line with a piece of parchment paper, weighing down with baking beans or rice.
13. bake in the preheated oven for 15 minutes, then remove the parchment and beans and bake for a further 5-8 minutes or until golden.
14. half fill the cooled tartlets with caramelised bananas and top with passion fruit curd. sprinkle the tarts with a layer of caster sugar and, using a blowtorch, caramelise the sugar. (These tarts are perfect eaten straight away but i prefer them after they have chilled for a few hours.)