1. Heat oven to 180˚C fan-forced (200˚C conventional). Place pastry on a lightly floured kitchen work surface.  Cut 8 x 10cm pastry rounds and line 8cm in diameter (measured across top) round tart tins. Transfer tarts to a baking tray and chill in the refrigerator for 30 minutes.
2. To blind bake pastry cases, line each tart with baking paper. Fill with baking weights or rice. Place tart tins in preheated oven and bake for 15 minutes. Remove tart tins from oven, remove weights and baking paper. Return tart tins to oven and cook for a further 5 minutes. Remove from oven and allow to cool.
3. Meanwhile to make caramel, place sugar and 50ml water in a small saucepan over a low heat, stirring until sugar dissolves. Bring to a rolling boil and cook until mixture becomes a dark golden colour. Remove saucepan from heat immediately and add 2 tablespoons water to stop the cooking process. Be very careful, as the mixture will hiss and spit. Add butter to the caramel, stirring until melted, followed by condensed milk and salt. Stir mixture until ingredients are well combined. Return to medium heat, bring up to the boil while stirring constantly, remove from heat and allow to cool for 10 minutes.
4. Divide caramel filling between cooked tart shells and set aside until required. When ready to serve, slice bananas and divide between tart shells, layering them over the set caramel. Place cream and vanilla in a medium mixing bowl, and whip with electric hand beaters till soft peaks form. Add crème fraiche, stirring until combined. Spoon cream mixture over the bananas & finish with grated chocolate.