About this recipe:An absolutely gorgeous chocolate and nut pastry dessert which takes no time at all if you use ready made pastry.
Makes: 6 pastries
50g pecans (or hazelnuts)
1 sheet ready to roll puff pastry
60g caster sugar
4 tablespoons water
drop of vanilla
200g chocolate, melted
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Method Prep:15min › Cook:20min › Ready in:35min
Preheat the oven to 180 degrees C and line a baking tray with non-stick/greasproof baking paper.
Peel bananas and cut into 2 strips lengthwise. Cut each strip into 3 pieces. Melt butter in a saucepan and add bananas. Allow them to brown in the butter for a few minutes. Remove (reserving the butter) and set aside.
Roll out the pastry and use a knife or cutter to stamp out 6 (about 8 or 10cm) circles. Arrange them on lined baking trays.
Brush each pastry circle with the leftover melted butter and sprinkle with sugar. Arrange 4 pieces of banana on each tart.
Bake for 20 minutes or until slightly puffed up and golden brown. Transfer to a wire rack and allow to cool slightly.
To make the caramelised pecans for the topping: Place sugar, drop of vanilla and 4 tablespoons water in a pan; stir, allow to boil and cook for 1 minute. Then reduce the heat and add pecan nuts. Mix well and cook until caramelised.
To serve: drizzle the melted chocolate over the top of the pastires and scatter over the chopped caramelised pecans.