mauritian tarte banane / mini banana tart
Ingredients
The banana filling
- 600 g ripe bananas 3 large
- 3 tbsp brown sugar
- 1 tsp vanilla essence
The tart shells
- 200 g plain flour
- 100 g unsalted butter at room temperature
- 1 tbsp caster sugar
- 3 tbsp cold water
- 1 beaten egg yolk for brushing
Instructions
The banana filling
- Peel and cut the bananas into little discs.
- In a non-stick cooking pot / pan, add the cut bananas and the brown sugar. Cook on medium heat while stirring from time to time until the brown sugar has completely melted (about 5mins).
- Using a potato masher or a fork, gently mash the bananas roughly.
- Add the vanilla essence, mix well to combine and cook for another 5mins on medium-low heat. Set aside to cool down.
The tart shells
- In a large bowl, add the sifted plain flour, butter and caster sugar. Gently rub to incorporate the butter to the flour until a sand-like consistency is obtained. Do not over mix!
- Add the cold water to the flour mixture then gently fold until a dough is formed. When the dough is formed and is not sticky, stop kneading.
- Wrap the dough with cling film and let chill in the fridge for at least 45mins. The dough will get harder as it gets colder.
- After chilling, place the dough between 2 baking sheets then using a rolling pin, roll the dough to a thickness of about ½ cm.
- Using a round cutter or a bowl, cut round shapes which are larger than your tart molds.
- Transfer the dough onto your already greased tart molds then cut the excess. Using a fork, slightly pierce a few holes in the middle of the tart shells.
- Fill the tart shells with the banana filling then using the leftover dough, make some lattice to finish off the tarts.
- Finally brush the top with some Beaten egg yolks and bake the tarts on 180°C for 18–20mins or until golden. Enjoy!
Video
Notes
The tarts can also be brushed by milk instead of egg yolk.Â
The colour gets darker as the bananas get more ripe!
The colour gets darker as the bananas get more ripe!