One of the fastest and tastiest banana tarts!

This is one of these lazy days where the word “leftovers” rule! Oh, and that ripe banana in my kitchen…
Top 20 min is separating you from a yummy banana tart! 

2 little tarts (well, medium for us!)

     Made ahead Shortcrust pastry
    1 big fat ripe banana
    1 good pinch of cinnamon
– 2 tbsp of almond powder (or meal)
     2 tbsp of dark brown sugar
     2 tbps of butter
    1 tbsp of cream (any)

On medium heat, Melt the butter, add in the sugar and caramelize for 2 minutes, add in rings of banana.
Reverse the banana and caramelize from the other side. It should be a bit brown..
Add in the cream and let it simmer for 2 more minutes.
Shape circles of tarts according to the mould you will be using, prick them with the fork several time.
Add in the cooled banana (spread it nicely), divide the quantities on the tart cases evenly. Pour in the cream (scrape what’s left in the pan).
Pop all this in in a preheated oven at 180 degrees C for 20 min or until tart dough looks golden brown.
Serve as is or top it with a nice scoop of vanilla ice-cream..
Oh! Just in case you have apples, you can follow the same recipe and have one of the fastest and tastiest apple tarts …just swap the banana with slices of 1 peeled apple (here, we love everything with apple).

Author: Nada

Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks. Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.

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