Bananas are usually bought in a bunch. They tend to ripen very quickly & many do not like to eat them when they are ripe & soft. Bananas are so nutritious & healthy. You do not have to peel and eat them all the time in their natural form but convert them into so many interesting & tasty treats. You can use them in milkshakes, smoothies, muffins, cakes, breads, fritters, ice cream, trifle pudding, custard, etc.
Today’s post is Banana Tarts which is so simple, quick & easy. You can enjoy these at breakfast or at tea time. These are good as a non messy mid morning snack at school and work. These tarts are so pretty & elegant that you can serve them at children’s parties as well as a dessert with a scoop of vanilla ice cream/ your favorite ice cream or with a dollop of whipped cream.
I saw this recipe on History Travel & Living. Our fruit basket always has bananas and I made this lovely treat for my family. I suggest you try these tarts and just watch them disappear! If your valentine is fond of bananas then you could consider making them. J
For the Short Crust Pastry :
(Makes 1 doz. small tarts)
(Makes 1 doz. small tarts)
250 gms. Maida (Refined Flour)
175 gms. Butter (chilled)
Cold Water to bind
For the Egg Wash :
Whisk one egg with 2 tbsps. water. Brush over latticed tops of banana tarts and bake to get a lovely shine on the crust.
Preparation of Short Crust Pastry Dough :
In a sufficiently large bowl, rub butter into flour to resemble bread crumbs.
Mix in sugar, egg and just enough water, if necessary to bind into a crumbly dough.
Roll the dough into a disc and wrap in a cling film & refrigerate for about an hour.
Meanwhile, prepare the banana filling..
For the Filling :
4 Ripe Bananas
4 tbsps. Caster Sugar
¼ tsp. Vanilla Essence
Few drops of Caramel or Yellow food color
Preparation of the Banana Filling :
In a sufficiently deep pan, mash the bananas completely.
Add sugar, color and stir well.
Cook the mixture on low heat; stirring continuously for about 15 mins. or till the mixture starts leaving the sides and turns into a thick paste.
Just before thickening, add in the vanilla essence and stir well.
Let the mixture cool completely.
Assembling & Baking the Banana Tarts :
Roll out the pastry on a floured surface and line tart tins.
Prick the base with a fork.
Reserve 1/3rd dough for the lattice tops.
Roll out the remaining pastry and cut into strips with a pastry/pizza cutter or a knife. This is for the top of the tarts.
Spoon the prepared cooled banana filling into lined pastry cases. Do not over fill.
Smoothen the tops and form lattice pattern with pastry strips over the top of the filling. Do not stretch the strips but arrange loosely. Make sure you bind the edges well.
Brush tops with egg wash and bake in a pre-heated oven at 180C for 15 mins. or until the tops turn a golden brown.
Cool on a wire rack.
Unmold and transfer to a serving plate.
Serve with a dollop of whipped cream/ice cream or enjoy plain.