• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, D
MineralsIron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups self raising flour

  2. 125g butter , chilled and chopped

  3. 1 egg , lightly beaten

  4. 1 Tbspn cold water

  5. flour , for kneading

  6. 2/3 cup white sugar

  7. Extra 40g butter

  8. 1/3 cup pecans , coarsely chopped

  9. 4 bananas , peeled and sliced

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200C.

  2. Line four 10cm round cake tins with baking paper.

  3. Process flour and butter in a food processor til they look like breadcrumbs.

  4. Add egg and water and mix til t just comes together.

  5. Turn out dough onto a floured board and knead til smooth. Form 4 small discs. Wrap in plastic and chill for 20 mins.

  6. Put sugar in a heavy based saucepan over a medium heat and cook, without stirring, til the sugar has just melted and is turning golden.

  7. Add extra butter and swirl to combine.

  8. Remove caramel from heat and pour evenly into each prepared tin.

  9. Sprinkle pecans over caramel and then layer with 2 layers of banana slices, overlapping slightly.

  10. Roll each disc out to about 13 cms. Put 1 round over each tin, folding surplus back up over edges onto itself and towards the centre. Look at the photo and you'll see what I mean.

  11. Bake tarts for 20-25 mins or until golden.

  12. Stand for 5 mins before turing out onto plates.


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