Name: Maple Syrup and Banana Tarts
Prep time: 45 min
Cook time: 8 min
Total time: 53 min
Yield: 4 serving(s)
Ingredients: 1 cup (250 ml) flour; 3 tablespoons (45 ml) cocoa; 1/4 teaspoon (1 ml) salt; 1/3 cup (75 ml) unsalted butter, softened; 1/3 cup (75 ml) icing sugar; 2 egg yolks; 1 cup (250 ml) maple syrup; 1/4 cup (60 ml) unsalted butter; 1 ripe banana, puréed until smooth; 1 teaspoon (5 ml) dark rum; 1/2 teaspoon (2.5 ml) vanilla extract; 2 bananas, sliced

Preparation

Crust
- In a bowl, combine the flour, cocoa and salt.
- In another bowl, cream the butter with the icing sugar. Stir in the egg yolks.
- With a wooden spoon, stir in the dry ingredients gently until the dough is smooth. Shape the dough into 4 balls with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
Filling
- Meanwhile, in a saucepan, bring the maple syrup to a boil. Cook until a candy thermometer reads 120 °C (248 °F).
- Add the butter, puréed banana, rum and vanilla. Cook for 2 minutes, whisking constantly. Remove from the heat and let cool.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- Roll out the dough to 3-mm (1/8-inch) thick and line four 10-cm (4-inch) tart pans with removable bottoms. Refrigerate the dough for 10 minutes before baking for 8 to 10 minutes. Remove from the oven and allow to cool.
- In a bowl, gently combine the cooled filling with the sliced bananas. Pour into the tart crusts. Refrigerate for at least 30 minutes and serve with whipped cream.

Maple Syrup and Banana Tarts

Categories

Ingredients

Crust

Filling

Preparation

Crust

Filling

Personal Note