Banana Tartlets Recipe | Breakfast Care

Banana Tartlets is like an elegant version of a banana cream pie. Tart making becomes extraordinarily easy and these banana tartlets can be knocked up anytime. 

  • 250 grams plain flour 
  • 10 bananas, ripe
  • 1 egg
  • 175 grams butter
  • 5 tablespoons sugar
  • Parisienne essence
  • Water


1. Combine the flour and butter in a food processor until the mixture resembles fine breadcrumbs. 

2. Add the egg and just enough water to bring the pastry together.

3. Shape the pastry into a disc, wrap in cling film and refrigerate for 1 hour.

4. In a pan, mash the bananas and sugar together well.

5. Cook over low heat, stirring regularly, for 15 minutes or until thick. 

6. Add the Parisienne essence for colour and stir well. Remove from the heat.

7. Allow to cool down.

8. Roll out two-thirds of the pastry on a lightly floured surface until 3 mm-thick and line small tart tins, reserving some dough for tops.

9. Roll out the remaining pastry and cut into thin strips. This will form the top of the tarts.

10. Spoon the cooled filling into the pastry cases, smooth tops and form lattice pattern with pastry strips over the top of filling.

11.Brush tops with egg wash and cook in a hot oven until golden brown or for 15 minutes.

13. Remove from the oven and transfer to the cooling rack.

14. Serve immediately after cool down.

15. Enjoy!

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