Preheat the oven to 340°F
1 Roll out the pastry to line the tart pan and refrigerate for 30 min.
2 Cover the pastry with baking paper and pie weights and blind bake for 20 min in the oven.
3 Leave to cool completely.
4 Bring the cream and honey to a boil and pour over the chocolate which has been chopped and placed in a bowl.
5 Mix gently to avoid incorporating air into your ganache.
6 Add the butter in small cubes and mix again.
7 Slice the bananas and place them in the bottom of your tart, then pour the hot ganache over the top.
8 Leave to cool at room temperature then refrigerate for around 2 hours before serving.
Tip: For a perfectly baked tart shell, remove the baking paper and pie weights halfway through cooking.