Trim the ends of the bananas, peel, and slice down the middle lengthwise.
Roll the puff pastry into a square just a little larger than the size of the frying pan. Pierce the surface of the pastry with a fork a few times, and create a vent in the middle of the pastry with a paring knife.
Add the sugar to a 10 inch oven-safe frying pan, and gently shake to cover the pan. Place on medium heat, and let the sugar melt. Swirl the pan (without stirring the sugar) and cook the sugar until completely dissolved and a medium amber caramel forms.
Reduce the heat to low and add the butter. Gently stir to incorporate. Then stir in the cream until completely incorporated. Add the salt and mix again.
Lay the bananas cut side down in the pan to cover. Cook on medium heat for 2 minutes. Then drape the puff pastry over the pan, and use a spoon to tuck the excess pastry around the perimeter.
Bake for 30 minutes or until the pastry is puffed, golden, and crisp.
Remove from the oven and rest for 3 minutes. Then use a knife to run around the perimeter of the pan to release the pastry.
Place a piece of parchment paper slightly larger than the size of the frying pan on top, followed by an inverted large round serving plate.
Swiftly flip the pan to release the tart onto the plate. If any pieces of banana stick, use a thin spatula (like a fish spatula) to lift out of the pan and place on the tart.
Garnish with a scoop of vanilla ice cream, whipped cream, and chocolate shards.
