| | Maple syrup & banana tarts
Maple syrup & banana tarts
Maple syrup & banana tarts 4.3-5 9
  • Calories: 2012 kj
  • Fat: 22g
  • Carbohydrates: 40g

How to Make:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Time for preparing:
50 min.


  • 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