Tart Banann
You can walk into any patisserie in Mauritius and guarantee that you will find Tart Banann. Discover how you can make this delicious sweet pastry in your own home.
Equipment
- Tart moulds
- Food processor optional
- Pastry brush
Ingredients
- 220 g plain flour
- 150 g butter cold, unsalted
- 3-4 tbsp water cold
- 3 bananas large, ripe
- 2 tbsp sugar
- 1 tsp vanilla essence
- 1 egg yolk beaten
Complete Recipe Steps
- Preheat the oven to 180°C fan-forced.
- To make the tart casing, cut the butter into cubes and rub into the flour using your finger tips. If you have a food processor, you can use the food processor to mix the flour and butter. Make sure the bowl of the food processor is cold (leave it in the fridge for about 20 minutes before using). You want the mixture to look like breadcrumbs once it has been mixed thoroughly.150 g butter, 220 g plain flour
- Add 3 tablespoons of cold water to the flour and butter and mix until just combined. Don’t overmix the dough - it doesn’t need to be extremely smooth.3-4 tbsp water
- Put the dough in an airtight container (or wrap with cling wrap) and place in the fridge for 45 minutes to chill.
- While the dough is resting, roughly chop the bananas and cook on a medium heat with the sugar and vanilla essence until the sugar has completely dissolved. Remove from the heat and lightly mash the bananas with a fork. Set aside to cool.3 bananas, 2 tbsp sugar, 1 tsp vanilla essence
- Remove the dough from the fridge and roll it on a lightly floured surface to a ½ cm thickness. Then, cut out circles using a cookie cutter to a size slightly larger than your tart moulds.
- Grease the tart moulds, and gently work the dough into the grooves of the mould. Return the dough in the tart moulds back to the fridge to chill for another 15 minutes.
- Once the dough is cold, fill each one with 1 heaped tablespoon of the cooked bananas. Cover each tart with the remaining dough. You can make a lattice pattern by cutting the dough into 1cm wide strips and weaving them on top of each tart. (See my prepping instructions for a step-by-step tutorial on how to make a lattice pattern).
- Brush the tops of the tarts with beaten egg yolk and bake in the oven for 20-30 minutes at 180°C. Check on the tarts, they should be golden brown.1 egg yolk
- Allow to cool slightly before removing from the tart shells and enjoy!
Notes
- This recipe can be made with an alternate filling for an entirely different flavour! Simply replace the bananas (approximately 600g) with an equivalent amount of a different fruit such as: blueberries, cherries, raspberries, peaches, apples or pears for a completely different dessert!
- The thickness of the banana mixture can cause it to splatter, have the heat down low and be cautious!