Difficulty: Moderate
Soak the currants in a bowl of lukewarm water for 15 minutes. Roll out the puff pastry to 3mm thickness and cut into a 22 cm diameter disk. Reserve in the refrigerator.
Peel the bananas, halve them lengthwise, then crosswise. Squeeze lime juice over the cut surfaces to prevent browning.
Generously butter a deep pie tin at least 18 cm in diameter. Sprinkle 40g of powdered sugar over the bottom. Arrange the banana pieces in an overlapping star pattern to cover the base evenly. Dust with the remaining powdered sugar.
Drain the currants and scatter over the bananas. Dot with 50g butter in small pieces. Chill in the refrigerator. Preheat oven to 240°C (th. 8).
Place the puff pastry disk over the fruit, tucking the edges down inside the tin to enclose the filling. Bake for 15-20 minutes until golden.
Meanwhile, prepare the caramel sauce: Combine 150g sugar and 5 tablespoons water in a saucepan. Cook until it turns golden brown, then whisk in the cream vigorously.
Remove the tarte from the oven. Place a serving plate over the tin and invert carefully. The tarte should release with a caramelized base. Remove the tin.
Garnish with fresh mint leaves and dust with icing sugar. Serve warm with a drizzle of caramel sauce.
Note: Lime juice (or lemon) preserves the bananas' color. Keep caramel sauce at room temperature for a smooth texture.
