Banana and Nutella Crumble Tartlets
These unusual little tartlets have to be tasted to be believed and will be a hit with adults and children alike. Serve warm or at room temperature with cream and eat on the day they are made.
|175g (6oz)||plain flour, plus extra for dusting|
|25g (scant 1oz)||caster sugar|
|100g (3½oz)||unsalted butter, softened|
|1||egg yolk, beaten with 2 tbsp cold water|
|FOR THE PASTRY|
|FOR THE FILLING|
|25g (scant 1oz)||plain flour|
|25g (scant 1oz)||soft light brown sugar|
|10g (¼oz)||desiccated coconut|
|25g (scant 1oz)||butter, softened|
|2–3||bananas, not too ripe|
You will need 6 x 10cm (4in) loose-bottomed fluted tart tins.
YOU WILL NEED:
6 x 10cm (4in) loose-bottomed fluted tart tins
1. To make the pastry, rub the flour, caster sugar, and butter together, by hand or in a food processor, until they resemble fine breadcrumbs. Add the egg yolk and bring the mixture together to form a soft dough; add a little water if needed. Wrap and chill for 30 minutes.
2. Preheat the oven to 180°C (350°F/Gas 4). Roll out the pastry on a floured surface to 3mm (⅛in) thick and use to line the tart tins, leaving an overlapping edge of 1cm (½in). Trim off any excess pastry that hangs down further than this. Prick the bottom with a fork, line with greaseproof paper, and fill with baking beans. Place on a baking tray and bake for 15 minutes. Remove the beans and paper and return to the oven for a further 5 minutes if the centres look uncooked. Trim off any ragged edges from the cases while still warm. Increase the temperature to 200°C (400°F/Gas 6).
3. For the filling, mix together the flour, soft light brown sugar, and coconut in a large bowl. Rub in the butter by hand, making sure that the mixture isn’t too well mixed, and that there are some larger lumps of butter remaining.
4. Peel and slice the bananas into 1cm (½in) slices across on a diagonal slant, and use pieces to create a single layer on the bottom of the tart cases, breaking them to fit if needed. Spread 1 tablespoon Nutella over the banana to cover. Divide the crumble mix between the tarts and loosely spread it over, taking care not to pack it down. Bake for 15 minutes until the crumble has started to brown.