Banana tart recipe
- Cuisine: Mauritian
One of the Mauritian top desserts - mashed bananas cooked in shortcrust latticed pastry case.
250g plain flour
A little water
10 ripe bananas
4 tbsp caster sugar
Combine flour, butter and egg together to make shortcrust pastry, adding a little water if necessary.
Form into a disc and refrigerate for 1 hour.
To make filling, mash bananas and sugar together in saucepan.
Cook mixture over low heat for 15 minutes, add a couple of drops of parisienne essence for colour and stir well.
Roll pastry out on floured surface and line tart tins, reserving some dough for tops.
Roll out remaining pastry and cut into thin strips. This will form the top of the tarts.
Spoon filling into pastry cases, smooth tops and form lattice pattern with pastry strips over the top of filling.
Brush tops with egg wash and cook in a hot oven for 15 minutes until golden brown.
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