Step 1: Preheat a fan forced oven to 200C.

Step 2: Lightly grease twelve 8cm x 2cm flan tins and set aside.

Step 3: Roll out the sour cream pastry to 2mm thick, then cut out 12 x 9cm discs. Gently press the discs into the greased flan tins and place into the fridge for 10 minutes to chill.

Step 4: Remove the pastry shells from the fridge, place onto a baking tray, dock the base of each tart with a fork and place into the preheated oven to bake for 12 minutes or until light golden brown. The pastry will slightly shrink which is normal. Remove from oven and place on a wire rack to cool.

Step 5: Meanwhile, pour the cream into a mixing bowl and whisk to stiff peaks, this will take approximately 3 minutes. Drizzle over the Salted Brandy Caramel, and using a plastic scraper, gently fold the caramel & cream together to form a swirl.

Step 6: Carefully spoon the cream mixture evenly between the 12 tart shells, set aside.

Step 7: Thinly slice each banana crossways into 18 slices, then place 3 slices onto the top of each tart. Sprinkle with the crushed roasted almonds, then serve.