Banana and Walnut Tarts
Photography by Manja Wachsmuth.
These simple tarts are made using store-bought puff pastry, caramelised bananas and crunchy walnuts. It's a quick and easy dinner party dessert.
Serves: 4
INGREDIENTS
2 sheets pre-rolled puff pastry
Topping
100 grams butter, soft but not melted
½ cup caster sugar
2 tablespoons brown sugar
½ teaspoon ground cinnamon
70 grams walnuts, finely ground
1 egg
To assemble
2 medium firm but ripe bananas
1 egg yolk
caster sugar for sprinkling
passionfruit syrup for serving
softly whipped cream
icing sugar
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.