Salted caramel tart with banana and passion fruit sorbet

To begin, make the sorbet. Place the sugar and water in a pan and bring to the boil to dissolve the sugar. Remove from the heat and add the remaining ingredients

Use a hand blender to blitz until very smooth, then churn in an ice cream maker. Store in the freezer until ready to serve

To make the pastry, preheat the oven to 180°C/160°C fan

Place the flour, sugar and vanilla in a bowl and grate the butter on top. Rub the butter into the flour and sugar until it resembles breadcrumbs, then add 1 egg and mix until just combined – be careful not to overwork the pastry, or it will shrink during cooking. Leave to chill in the fridge for 20 minutes

Once chilled, roll the pastry until 3mm thick and place into a 20cm non-stick tart case. Line the pastry with baking paper, add some baking beans then blind-bake for 15 minutes, until the pastry is cooked through but not coloured. Remove the baking beans and brush the pastry with egg wash. Bake for a further 5 minutes, or until golden, then remove from the oven and set aside

Reduce the temperature of the oven to 120°C/100°C fan. For the tart filling, place the sugar in a heavy-bottomed pan and leave to caramelise to a dark golden colour. Do not stir, and do not allow the caramel to become too dark as this will give it a bitter flavour

Add the Madeira to the pan and allow to boil. Pour in the cream and bring back to the boil

In a separate bowl, whisk together the muscovado sugar, salt and egg yolks. Slowly pour the cream into this mixture and whisk until well-combined

To cook the tart, place the tart case into the oven and pour in the filling – this will help to prevent spillage. Bake the tart for 20 minutes, or until the mixture is set but has a slight wobble. Remove from the oven and allow to cool at room temperature

When the tart is cold, slice the tart and serve with a quenelle of the sorbet beside it