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Mini chocolate banana tarts tatin with caramelised vanilla pecans recipe

Mini chocolate banana tarts tatin with caramelised vanilla pecans recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Petits fours

These mini tarts bring big sensations - melting chocolate, tender bananas, flaky shortcrust and a sprinkling of caramelised pecans.

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IngredientsServes: 6

  • 1 shortcrust pastry
  • 4 bananas
  • 60g butter
  • 200g dark chocolate
  • 2 1/2 tablespoons vanilla sugar
  • 3 tablespoons caster sugar
  • 4 tablespoons water
  • 50g pecan nuts

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Preheat the oven to 180 C / Gas 4.
  2. With a bowl or pastry cutter, cut out 6 rounds of pastry large enough to cover 6 mini-tart tins.
  3. Peel the bananas, slice them in half lengthways, and cut each length into 3 pieces.
  4. Melt 20g of the butter in a frying pan over medium heat and cook the banana pieces until golden, about 5 minutes. Set aside.
  5. Melt the chocolate with another 20g of the butter in a saucepan over low heat.
  6. Butter the tart tins with the remaining butter and sprinkle with 1 1/2 tablespoons of the vanilla sugar. Arrange the banana pieces in a star shape over the sugar and drizzle with the melted chocolate. Cover each tart with a lid of shortcrust pastry, sealing the edges of the pastry to the sides of the tart tin.
  7. Bake in the preheated oven until golden, about 25 minutes. Turn the tarts out of the tins the minute they come out of the oven.
  8. Meanwhile, make the caramelised pecans. Heat the caster sugar, the remaining 1 tablespoon of the vanilla sugar and the water in a small, heavy-bottomed saucepan. Bring to the boil and boil for 1 minute. Reduce the heat to low and stir in the pecan nuts. Cook and stir until the nuts caramelise, about 2 minutes. Turn out onto an oiled baking tray. When the nuts are cool, break them apart into large chunks.
  9. Sprinkle a few pieces of the caramelised pecans over each mini tart to serve.

Presentation suggestion

The tarts are tasty warm or cold.


To vary the chocolate flavour, you can substitute praline-filled chocolate for the dark chocolate. If you do, reduce the butter to 10g.

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Preheat the oven to 250C/500F/Gas 9.

First, make the pastry. In a food processor, mix the flour, butter and icing sugar just until they resemble breadcrumbs. Add the egg yolks and, using the pulse button, mix until it comes together in a dough.

Remove the dough from the mixer bowl and divide into two pieces. Wrap in clingfilm and put in the freezer to chill for at least an hour.

For the filling, place the apple wedges in a bowl, squeeze the lemon juice over them and toss them gently.

Sprinkle 85g/3oz of the sugar in a heavy-bottomed pan and place on the hob over a medium heat, turning the pan frequently and making sure the sugar doesn't burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat and arrange the drained apple pieces in one layer over the bottom of the pan.

Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid - about 10 minutes.

Remove from the oven and sprinkle over the remaining sugar and dot the butter on top. Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm/1 inch thick. Do not press down. Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown - about 20 minutes. Remove from the oven and leave to rest for a minute or two.

Take a heatproof serving dish that is generously larger than the pan on all sides and place over the pan. Protecting your hands with a dry folded tea-towel, and holding the dish and pan firmly together, quickly and carefully flip the pan and the dish so that the pan is on top. Tap the pan sharply a few times all round with a wooden spoon, then lift off. The tart should be left on the serving dish with the apple on top.

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What The Cook

200g unsalted butter, softened, plus extra to grease
100g caster sugar
100g dark brown sugar
3 medium free-range eggs
300g plain flour
1 tsp baking powder
2 ripe bananas, mashed
150g dark chocolate chips
100ml whole milk

For the caramel and banana topping:
50g unsalted butter
70g soft light brown sugar
70ml golden syrup
4-5 just ripe bananas, peeled and sliced in half lengthways

Preheat the oven to 180°C/fan160°C/gas 4 and grease a 23cm springform cake tin.

To make the topping, put the 50g butter, brown sugar and syrup in a non-stick frying pan over a medium heat. Cook at a gentle simmer, stirring, until the sugar dissolves and the syrup is thick and golden. Pour the syrup into the cake tin. Arrange the sliced bananas, cut-side down, over the base of the tin.

Put the 200g butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, beating well after each addition. Sift in the flour, baking powder and a pinch of salt, then gently fold through the mixture with a large wooden spoon. Mix in the mashed bananas, chocolate chips and enough milk to reach a dropping consistency – the mixture should drop heavily from the spoon when lifted (you may not need to use all the milk). Dollop the batter evenly over the bananas and smooth the top with a spatula.

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From strawberries and cream at Wimbledon, to cranberry sauce at Christmas, berries play a huge part in Britain’s classical cuisine, and are highly adaptable for both sweet and savoury dishes.

The height of Summer is epitomised by juicy strawberries, sweet raspberries, plump blueberries and tart gooseberries, and they feature in many traditional desserts, such as Marcus Wareing’s raspberry twist on an Eton mess, and Dominic Chapman’s grown up version of strawberry jelly.

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I have made a few different banana cakes over the years but this is one I keep coming back to. The recipe is in a leaflet that came with a special offer that was in Sainsbury’s about six years ago. A twin pack of Lurpak butter and a free loaf tin for ١. I got two of them for myself and three more for colleagues at work. The tins were of really good quality and understandably they soon sold out.

It’s the honey in this cake that makes it so good I think. There is some honey in the mixture and you drizzle some more over it when it comes out of the oven and is still warm, much like a lemon drizzle cake.

Mine was a clear honey but still quite thick so in order to make it easy to drizzle I put the spoonful required in a small ramekin and into the oven when the cake came out and the oven was turned off. After about five minutes the cake was still very warm and the honey was runny enough for drizzling.

As I was in the mood for using up a few storecupboard bits and pieces I used half dates and half sultanas this time, which worked very well. The walnuts were some of our foraged walnuts from this autumn but pecans would be just as good instead if you had those already.

I have often pondered when a loaf is not a loaf but a cake. To my mind a loaf is something you would spread butter on and a cake is something that doesn’t need any butter. So although this cake is baked in a loaf tin and is described as a loaf, to me it is definitely a cake. It’s lovely and moist and keeps really well for a few days.

The recipe used to be on the Lurpak website but it no longer is so I have given my version of it here.


2 medium ripe bananas, peeled

160g butter at room temperature, or spreadable butter

80g chopped dates (or half dates, half sultanas)

40g chopped walnuts (or pecans, possibly even brazil nuts)

1 tblsp extra honey for drizzling, warmed

Grease the tin and line it with greaseproof paper or baking parchment, or use a paper liner.

Preheat the oven to 160°C, 140°fan, Gas mark 3.

Put the bananas into a large bowl and mash them. Add the other ingredients (except for the dates and nuts) and whisk together with an electric whisk until well combined.

Stir in the dates and nuts. Pour or spoon the mixture into the tin and bake for 1 hour or until done (mine took 1 hour and 5 minutes).

When the cake is out of the oven, make a few holes in the top with the skewer and drizzle the warmed tablespoon of honey over the cake whilst it is still warm.

What The Cook

As we enter the festive party season, it is always good to have an arsenal of canapé recipes up your sleeve and this is a real winner.

The humble custard tart, for me, represents everything that is good about British baking - crumbly, butter pastry filled with perfectly cooked, just set, rich, wobbly custard. The perfect bite for any occasion, these are satisfying to make and even more satisfying to eat. However, be warned - they are highly addictive!

Mini Custard Tarts
Makes 24

For the sweet pastry:
plain flour, plus extra for dusting
25g ground almonds
120g chilled unsalted butter, cubed
55g caster sugar
1 free-range egg

For the custard filling:
175ml full-fat milk
2 free-range egg yolks
25g caster sugar

To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar.

Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough. Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes.

Preheat the oven to 180C/350F/Gas 4. Roll out the sweet pastry on a lightly floured work surface. Using an 5cm/2in fluted cutter, cut out twenty four discs and line two mini muffin tray moulds with the pastry circles. The pastry should come up to the rim of each mould.

For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy. Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases.

Bake the tarts in the oven for about 12 minutes. You are looking for a very slight dome on the custard, indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface.

Cool in the tin for 15 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling.


I used one of the enormous Bramleys and cooked the slices to soften them before stirring in the unused berries. A regular two-egg all-in-one sponge topped the fruit and the finished pud was delicious.

I really should make this as an intended pudding, not just one that uses up stuff that needs using up!

The sponge itself would be lovely flavoured with orange or lemon zest, or maybe a Black Forest version, using a chocolate sponge and my tin of cherry pie filling (another rogue internet purchase) would be nice. As would a pear and almond version using almond essence in the sponge. I could even ice it with a water icing. Hmmm. maybe those large packs of pastry could be useful after all. Or I could, of course, make my own!

1 large or 2 small cooking apples

a handful of blueberries and raspberries

a pack of ready made, ready rolled shortcrust pastry (brought to room temperature)

4 ozs soft margarine (I used Stork)

(a splash of milk if needed)

Peel and slice the apple into a small saucepan. Add a splash of water and heat gently until the slices are softened, not quite completely mushy. Remove from the heat, stir in the berries and granulated sugar and set aside to cool.

Preheat the oven to 180C / 160 fan. Grease a 20cm round flan dish or deep pie dish. Line the dish with the pastry, patching as needed, trim and crimp the edges.

To make the sponge topping, put all the ingredients into a bowl and beat well with a wooden spoon or electric mixer until nice and smooth. Add the milk to loosen it if it's too stiff.

Tip the fruit into the pie dish and spread out evenly with a spoon. Spoon the sponge mixture on top and level it, making sure there are no gaps.

Bake for 30-40 minutes until the sponge is golden brown and cooked.

Serve warm or cold, dusted with icing sugar if you like, with cream, ice cream or custard.

Watch the video: BEST Apple Tarte Tatin Recipe! (May 2022).