Mini chocolate banana tarts tatin with caramelised vanilla pecans
These mini tarts bring big sensations - melting chocolate, tender bananas, flaky shortcrust and a sprinkling of caramelised pecans.
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1 shortcrust pastry
200g dark chocolate
2 1/2 tablespoons vanilla sugar
3 tablespoons caster sugar
4 tablespoons water
50g pecan nuts
Method Prep:20min › Cook:35min › Ready in:55min
Preheat the oven to 180 C / Gas 4.
With a bowl or pastry cutter, cut out 6 rounds of pastry large enough to cover 6 mini-tart tins.
Peel the bananas, slice them in half lengthways, and cut each length into 3 pieces.
Melt 20g of the butter in a frying pan over medium heat and cook the banana pieces until golden, about 5 minutes. Set aside.
Melt the chocolate with another 20g of the butter in a saucepan over low heat.
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.
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.
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.
Sprinkle a few pieces of the caramelised pecans over each mini tart to serve.
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.