Banana Tartlets
10 servings
30 minutes
Banana tartlets are a delicate combination of crispy shortcrust pastry and soft, fragrant filling. This dessert, inspired by American cuisine, reflects a love for simple yet sophisticated flavor combinations. The history of tartlets traces back to French baking tradition, but the modern version with bananas became popular due to its natural sweetness and creamy texture. Slices of banana dipped in vanilla cream create a harmony of flavors, while crushed nuts add a light crunchy note. Baked to a golden crust, these tartlets are perfect for morning coffee or evening tea time, making a wonderful ending to any day.
1
The base of the tartlets is shortcrust pastry. Roll out the chilled dough into a thin layer of 3-4 mm and cut out circles to fit the baking molds.
- Shortcrust pastry: 300 g
2
For the filling, slice the bananas thinly.
- Bananas: 2 pieces
3
Mix the cottage cheese with sour cream. Add sugar and rub until dissolved. Add a pinch of vanillin. Add an egg and mix well. Sift in 2 tablespoons of flour and mix again.
- Curd cheese (tvorog): 80 g
- Sour cream 20% fat: 4 tablespoons
- Sugar: 5 tablespoon
- Vanillin: pinch
- Chicken egg: 1 piece
- Wheat flour: 2 tablespoons
4
Preheat the oven to 180 degrees.
5
Gather the baskets. Place the dough in the molds. Add banana slices and pour with cottage cheese cream. Sprinkle crushed nuts on top.
- Bananas: 2 pieces
- Curd cheese (tvorog): 80 g
- Hazelnut: to taste
6
Bake in the oven for about 20 minutes, until the tartlets rise and brown.
