Caramelised banana pecan and chocolate pastries

Caramelised banana pecan and chocolate pastries


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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

  • 4 bananas
  • 60g butter
  • 50g pecans (or hazelnuts)
  • 1 sheet ready to roll puff pastry
  • 60g caster sugar
  • 4 tablespoons water
  • drop of vanilla
  • 200g chocolate, melted

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat the oven to 180 degrees C and line a baking tray with non-stick/greasproof baking paper.
  2. 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.
  3. 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.
  4. Brush each pastry circle with the leftover melted butter and sprinkle with sugar. Arrange 4 pieces of banana on each tart.
  5. Bake for 20 minutes or until slightly puffed up and golden brown. Transfer to a wire rack and allow to cool slightly.
  6. 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.
  7. To serve: drizzle the melted chocolate over the top of the pastires and scatter over the chopped caramelised pecans.

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