Easy banoffee sheet tart

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Unroll the puff pastry sheet onto a  baking tray (on its baking paper) and prick all over with a fork. Sprinkle with 2 tsp golden caster sugar and the sesame seeds. Bake for 20 minutes until golden and puffed. Set aside.
2. Meanwhile, peel the bananas, halve lengthways and sprinkle with 2 tsp golden caster sugar. Melt the unsalted butter in a large frying pan over a medium-high heat. Add the bananas and cook for 6-8 minutes, turning halfway, until caramelised all over. Lift onto a plate.
3. Wipe the pan, then add the 80g golden caster sugar and 2 tbsp water. Stir to dissolve. Remove the spoon and cook, swirling the pan regularly, until the sugar turns rich amber. Add 100ml of the double cream (be careful – it might splutter) and stir together until combined into a caramel sauce.
4. Whip 400ml double cream with the Camp coffee in a large bowl until it reaches soft peaks (the tips flop over when you lift out the beaters). Spread the cream over the pastry sheet. Top with the bananas and spoon on the caramel sauce. Grate over some milk or dark chocolate, then serve straightaway.