Tartlet Dough

1. In a large bowl, add the unsalted butter and granulated sugar. Using a hand mixer or a stand mixer fitted with paddle attachment, beat on medium speed until creamy, about 2 minutes. Add in the egg yolk. Beat again until combined. The mixture will now be light and fluffy.
2. In a separate bowl mix together the all purpose flour and salt.
3. Add the dry ingredients to the wet ingredients and mix together until the mixture is crumbly. Using your hands or a mixer fitted with the dough hook attachment, knead the dough until combined. You will have a smooth dough at the end.
4. Cover the dough tightly with a plastic wrap and let it chill in the refrigerator for atleast 30 minutes or overnight.
5. Preheat your oven to 350ºF (177ºC) and grease three tartlet pans with a nonstick spray. Set aside.
6. Once chilled, allow the dough to rest at room temperature for about 10 minutes. It should be cool yet pliable when touched. Using a tiny bit of flour or between two pieces of parchment paper, roll the dough out using a rolling pin to about ¼ to ⅛ inch thick.
7. Divide the dough into three equal parts and roll each of them out into ¼ inch thick circles using a rolling pin of diameter around 2-inch larger than the base of your tartlet pans.
8. Gently left and press the dough circles into the greased tartlets pans, one at a time. Press the dough into the sides and trim the dough hanging out by running the back of a knife around the top edge of the pan. Fill in any gaps or cracks by pressing in bits of dough.
9. Line the dough in all pans with a small piece of parchment paper and fill it with pie weights or lentils.
10. Blind bake the tarts for about 15 minutes or until they have golden brown edges.
11. Remove the baking tray from the oven and line the browned edges with foil. Remove the pie weights and parchment paper. Return the baking tray to the oven and bake the tarts for around 8-10 minutes.
12. Remove the pans from the tray and transfer to a wire rack. Let the shells cool completely before removing them from the pan.

Caramel Sauce

1. While the tart dough is chilling, add sugar to a heavy bottomed saucepan and start melting it on medium-low heat.
2. Stir continuously until all the sugar has completely melted.
3. Add in cubes of butter, around two at a time and stir vigorously. The mixture will bubble when you do so. Repeat until all the butter is incorporated.
4. Add in the salt and vanilla. Stir vigorously until thoroughly combined.
5. Lastly, add in around half of the cream and stir vigorously again. The mixture will bubble even more at this point. Remove from heat and add in the other half. Stir again until thoroughly combined.
6. Transfer to a glass jar and allow to cool completely.
7. Pour caramel on top of cooled shortbread crust and spread it evenly towards the edges using an offset spatula.
8. Transfer your pan to the refrigerator and allow it to chill for atleast 30 minutes or until the caramel is completely set.
9. You can even double the caramel recipe and store the leftover sauce in the refrigerator in an airtight container, preferably a glass jar for upto 3 weeks!

Assembly

1. Add a generous spoon of chilled caramel sauce to the bottom of these tarts. Top with banana slices until covered.
2. Top with whipped cream and shaved chocolate. Chill before serving!