April 26, 2015

Banana tartlets.

Believe it or not, but I'm actually trying hard to post something else than updates of what I did in the past month. But it's sooooooo hard to find the time to cook something, take pictures of it ànd write down the recipe (I usually just go along as I'm baking and afterwards I can't remember how much flour I exactly added, if I added some milk or not, those kind of stuff). I actually made these banana tartles last year and only now have I found the time to share this delicious recipe with you guys. Apart from the dough, it's supereasy too! The boyfriend and I made this again for his birthday but instead of making different smaller pies we made 1 big one. So you can do whatever you want with it.. Whatever looks best to you!

Ingredients (for 6-8 tartlets)


  • 125 g softened butter
  • 95 g granulated sugar
  • 1 egg
  • 250 g allpurpose flour
  • 30 g almond powder
  • vanilla extract
  • pinch of salt
  • 5 g baking powder


  • Instant pudding + ingredients mentioned on the packaging (in my case milk and sugar)


  • bananas (duh), about 2-3 should be enough


  1. As the dough needs to be refrigerated for some time, so you're best of by starting with this. So, start by mixing the vanilla extract and almond powder with the softened butter (by hand). 
  2. Add the granulated sugar
  3. Add the baking powder to the allpurpose flour and pour the mixture onto your work surface.  Make a little hole in the middle in which you put the butter mixture together with the egg. Add the salt to the outside of the flour mixture.
  4. Start kneading everything until a dough forms. Roll up into a ball and put into the refrigerator for half an hour (or longer).
  5. Afterwards, cover your work surface with a little bit of flour and start rolling out your dough with a rolling pin. When it's 3 to 4 millimeters thick, you can put it into your baking tray (a few smaller ones or 1 big one, it's up to you to decide).
  6. Before putting it into the oven, cover with some baking foil and put something with some weight on top. I used baking lentils (I'm not sure what it's called in English exactly, just translated very literally). Then put into a preheated oven of 190°C for about 15-20 minutes (until golden brown).
  7. Now comes a very important step, which I forgot as you can maybe see from the picture - when the bottoms of the tartlets are done, you have to take them out of the baking tins. Otherwise, it will be very hard to get them out later... especially when the filling's in... Believe me, I've tried.
  8. Let the tartlets cool off while you continue with the filling. From now on, the hard part is over and it's all easy peasy. Just make your pudding as indicated on the packaging. You could opt to make your own pudding but I've never done it before and I love the instant stuff we always have in storage... And I'm lazy... that too of course.
  9. Pour the pudding into the tartlets bottoms.
  10. To finish the tartlets, cut the bananas into small pieces and put top of the pudding. You might want to wait to put the bananas on top until right before you're going to eat them. Bananas turn brown when exposed to air so if you do this in advance, be prepared to eat an icky looking brown tartlet. If you do want to make them in advance, you can put a gelatin layer on top, but it only keeps the bananas looking fresh for a little while longer.

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