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Maple syrup & banana tarts
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Create easy and tasty maple banana tarts!
Ingredients:
  • 2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
  • 125ml (1/2 cup) pure maple syrup
  • 80g (1/2 cup, lightly packed) brown sugar
  • 3 eggs, lightly whisked
  • 40g unsalted butter, melted
  • 2 bananas, peeled, sliced
  • Double cream, to serve
  • Pure maple syrup, extra, to serve
Instructions:
  • Cut each pastry sheet into 4 squares. Use the squares to line six 2cm-deep, 8.5cm fluted tart tins with removable bases. Trim any extra pastry. Chill in the fridge for 15 minutes.
  • Preheat the oven to 200°C. Line the pastry bases with non-stick baking paper and place on a baking tray. Fill with pastry weights or rice. Bake for 10 minutes, then remove the paper and weights. Bake for another 10 minutes until crisp.
  • Lower the oven temperature to 170°C. Mix together the maple syrup, sugar, egg, and butter in a pitcher. Divide the mixture evenly among the pastry cases. Bake for 25-30 minutes or until they are just set. Allow them to cool completely before serving.
  • Transfer the tarts onto serving plates. Place a banana on top of each tart. Add a dollop of cream and finish with a drizzle of extra maple syrup before serving.

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