Roll out the pastry, cut off approx. 1 cm all the way around. Brush the edges of the pastry with a little water, place the pastry strips on top, press down gently. Place the pastry on a baking tray lined with baking paper, prick firmly with a fork. Top with the bananas, sprinkle with sugar.
Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove and allow to cool slightly. Place the chocolate in a thin-sided bowl. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Spread the chocolate over the tart.