Maple Syrup and Banana Tarts
- 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
- Cut each pastry sheet into 4 squares. Line six 2cm-deep, 8.5cm (base measurement) fluted tart tins, with removable bases, with 1 piece of pastry each. Trim excess. Place in the fridge for 15 minutes to rest.
- Preheat oven to 200°C. Cover the pastry bases with non-stick baking paper. Place on a baking tray. Fill with pastry weights or rice. Bake in oven for 10 minutes. Remove the paper and pastry weights or rice. Bake for a further 10 minutes or until crisp.
- Reduce oven to 170°C. Combine the maple syrup, sugar, egg and butter in a jug. Pour among the pastry cases. Bake for 25-30 minutes or until just set. Set aside to cool completely.
- Remove the tarts from the tins. Divide among serving plates. Arrange banana on top of each tart. Top with cream and drizzle over extra maple syrup to serve.
Budget tip: Cut the leftover pastry squares from step 1 into thick strips. Sprinkle with demerara sugar and twist. Bake in oven preheated to 200°C until golden. Store in an airtight container.
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