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You'll need a large baking tray, lined with a piece of parchment paper. Pre-heat your oven to 200C / 392F
You will also need a round plate that fits your baking tray and most importantly is no larger than the width of the pastry sheet. Lay the plate onto the parchment and draw a line around it to mark the shape of the plate. (Use a food-safe pencil for this.)
Spread some soft butter within the circle and then drizzle over a little honey and sprinkle over half the sugar. Crumble 2 biscuits over this and then lay over banana slices from one banana. Then repeat to create a second layer, using the second banana.
Roll out your puff pastry sheet and using the same plate, cut out a round.
Lay the puff pastry round over the top. Seal the edges with a fork and cross hatch with a knife. Brush the top with beaten egg.
Bake for 30 mins or until the pastry is darkly golden. Take it out of the oven and allow it to rest for 10 mins, then lay a piece of baking paper on top followed by a chopping board or plate and carefully flip it over. Peel back the parchment paper and allow it to cool.
Whilst it's cooling down whip your fresh cream to medium soft peaks. Spread the cream all over the top of the tart, followed by more banana slices and some grated chocolate.