1. Line the tart molds with pastry and bake them blind for a few minutes; this will keep the pastry from getting soggy once filled;
2. sauté the bananas in the foamy butter with the whole thyme sprig; add the sugar and half the rum; 
3. fill the tart shells with the pastry cream, almond cream and 50 ml (3 tbsp.) rum; top with sliced bananas without their juice; 
4. bake in a moderate oven for 15-20 minutes;
5. place the tarts on plates with a ribbon of cooking liquid around them and a scoop of sorbet;
6. reheat the remaining rum and flambé in front of your guests.

Preparing the soursop sorbet    

1. peel and seed the soursop;
2. place in an ice cream maker with the lemon juice, icing sugar and banana essence;
3. freeze and wait at least 2 hours before serving.