Chocolate Banana Tartlets Recipe

Name: Chocolate Banana Tartlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour; 1/4 cup powdered sugar; 1/4 cup unsweetened cocoa powder, plus additional, to dust; ½ tbsp (1 1/2 sticks) cold unsalted butter, coarsely chopped; 1 None egg yolk; 1 small banana, thinly sliced; 1/3 cup heavy cream, whipped; None None FOR THE CHOCOLATE CARAMEL FILLING; 4 tbsp (1/2 stick) unsalted butter, coarsely chopped; 1/4 cup firmly packed light brown sugar; 1 cup sweetened condensed milk; 1 oz semi-sweet chocolate, coarsely chopped; 2 tsp golden syrup or molasses

Servings: persons

1 1/2 cups flour
1/4 cup powdered sugar
1/4 cup unsweetened cocoa powder, plus additional, to dust
½ tbsp (1 1/2 sticks) cold unsalted butter, coarsely chopped
1 None egg yolk
1 small banana, thinly sliced
1/3 cup heavy cream, whipped
None None FOR THE CHOCOLATE CARAMEL FILLING
4 tbsp (1/2 stick) unsalted butter, coarsely chopped
1/4 cup firmly packed light brown sugar
1 cup sweetened condensed milk
1 oz semi-sweet chocolate, coarsely chopped
2 tsp golden syrup or molasses

1
Process sifted flour, powdered sugar, cocoa powder and butter until crumbly. With motor operating, add egg yolk and enough iced water (about 2 tsp) to make ingredients cling together. Turn dough onto floured surface; knead gently until smooth. Divide in half and flatten each into a disc. Wrap pastry in plastic wrap; refrigerate 30 mins.
2
Grease two 12-cup mini muffin pans. Roll out each pastry disc between sheets of parchment paper until 1/4 inch thick. Using a 2 1/2-inch round cutter, cut out 12 rounds from each. Press rounds into prepared pans. Prick bottom of crusts well with a fork. Refrigerate 30 mins.
3
Preheat the oven to 425u00b0F.
4
Bake tart crusts about 12 mins. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
5
Meanwhile, for the chocolate caramel filling, stir butter and brown sugar in small saucepan on low heat until sugar dissolves. Add condensed milk; cook, stirring, about 5 mins until mixture boils and thickens. Remove from heat. Stir in chocolate and syrup until smooth.
6
Spoon hot filling into tart crusts. Cool. Refrigerate 1 hour.
7
Top tartlets with banana and whipped cream. Dust with sifted cocoa powder.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups flour, 1/4 cup powdered sugar, 1/4 cup unsweetened cocoa powder, plus additional, to dust, ½ tbsp (1 1/2 sticks) cold unsalted butter, coarsely chopped, and more.

Yes, Chocolate Banana Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Banana Tartlets

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