This recipe is from the cookbook Matt Moran (Lantern) by Matt Moran.
The ethereal combination of flaky puff pastry, caramelised bananas and creamy nutmeg ice-cream is sublime. In the kitchen at Aria, we use small cast-iron frying pans as tarte Tatin moulds, but any round tart tins about 8-10cm wide and 2cm deep would do.