Heat oven to 180°C (160°C fan-forced). Lightly grease 8 x 8.5cm individual fluted tart cases (measured across the base) and line bases with baking paper.
Place pastry on a lightly floured kitchen work surface; roll pastry to a thickness of approximately 3mm. Cut 8 x 11cm pastry rounds and line prepared tart tins. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
To blind bake pastry cases, line each pastry case with baking paper. Cover paper with baking beans or a dried pulse (eg. chickpeas), to help support sides and weigh the base down during cooking.
Place tart tins in preheated oven and bake for 15 minutes. Remove tart tins from oven, remove beans and baking paper. Return tart tins to oven and cook for a further 5 minutes.
Remove from oven and allow to cool.
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 heat, bring up to the boil, remove from heat and allow to cool for 10 minutes.
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.