Banana and Walnut Tarts

Preheat the oven to 180˚C.

Cut 2 x 12 cm circles from each piece of pastry and lightly score a 1 cm border around the edge of each circle. Place them on a lined baking tray and refrigerate while making the filling.

Filling: Mix the butter, both sugars and the cinnamon with a wooden spoon until smooth. Beat in the walnuts and the egg to make a thick paste.

Spread 2 tablespoons of the walnut topping evenly over each pastry circle, inside the border. Slice the bananas 1 cm thick and arrange 8-9 slices slightly overlapping, over the top. Brush the border with egg yolk then sprinkle the entire tart with a little caster sugar.

Bake for 10-12 minutes, turning for even browning, until puffed and golden.

Cool for 5 minutes then dust with icing sugar and serve with softly whipped cream or ice-cream and top with passionfruit syrup. 

Passionfruit syrup can be bought in jars from supermarkets. 

The walnut topping here makes enough for 10 x 12 cm tarts. Store any remaining topping in a sealed container in the freezer for future use.