
Banana Tarts
Try this sweet and simply banana tarts recipe for a delicious treat. Made with Jus-Rol shortcrust pastry, finish with a swirl of cream and dust with cocoa.
Quick Stats
Easy
40 Tarts
12 minutes bake time
Banana Tarts
Try this sweet and simply banana tarts recipe for a delicious treat. Made with Jus-Rol shortcrust pastry, finish with a swirl of cream and dust with cocoa.
Ingredients
- 1.5 kg Jus-Rol™ shortcrust pastry
- 75 g instant custard powder
- 10 g cocoa powder
- 350 ml boiling water
- 5 medium bananas
- 1 sachet Dream/Cream Topping
- 150 ml milk
- Cocoa powder, to dust
Equipment required
- Baking tray
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- Preheat oven to 190°C (170°C for fan assisted)/375°F/Gas Mark 5.
- Halve the pastry, roll out to a thickness of 3mm and rest for 5 minutes. Using a 10cm fluted cutter, cut circles of pastry and transfer to non-stick baking sheets. Prick the bases and bake in the oven for 12 minutes until golden brown. Then cool on a rack.
- To make the chocolate custard, mix the custard powder with the cocoa powder, pour on the boiling water and whisk until smooth. Allow to cool completely (refrigerate if time allows).
- To finish, whip up the cream topping with the milk and transfer to a piping bag fitted with nozzle.
- When cool, spread each pastry round with a teaspoon of cold chocolate custard. Slice the bananas and place three slices on each portion. Finish with a swirl of cream and dust with cocoa powder.