Start by making the pastry. Combine the flour, sugar and salt in a mixing bowl. Add the butter and use your fingers to work it into the flour mixture, until you have something which resembles rough breadcrumbs. Add 1-2 tbsp of ice-cold water and knead everything together very briefly, being careful not to overwork it, until the mixture forms a dough. Gently mould into a disk shape, wrap in clingfilm and refrigerate for 30 minutes.

Once the dough has chilled, roll it into a circle about the thickness of a £1 coin and use it to line your tart tin, making sure the pastry is pushed right into the sides. Lay a sheet of parchment paper on top, then fill the case with baking beans (or dry lentils/rice). Blind bake for 20 minutes, then remove the paper and beans and cook for a further 10-12 minutes, or until the base is golden brown. Allow to cool completely.

To make the tahini caramel, combine the vegan butter, sugar, golden syrup and vegan condensed milk in a large pan set over a low-medium heat. Stir gently until melted and combined, then increase the heat and bring to a boil. Boil the mixture for 4-5 minutes, stirring constantly, until the mixture has slightly thickened and darkened in colour (don't boil for longer than this as your caramel will set too hard!) Remove from the heat and stir through the tahini until smooth and combined.

Pour the warm caramel into the pastry case and leave to set at room temperature for 1-2 hours.

To prepare the bananas, heat a large frying pan over a medium heat and add the butter. Once melted, add the sesame seeds and the bananas, cut side down. Fry gently for 2-3 minutes, or until the bananas are lightly golden, then remove from the heat.

Arrange the bananas, cut side up, tightly on top of the tart. Sprinkle the demerara sugar overtop, then use a blow torch to caramelise it (or you can do this under the grill). Chop into slices and serve at room temperature.