Custard & Banana Tartlets

81 Min

Easy

These classic flavours combine to form a creative take on banoffee pie, using toasted Nestlé CREMORA for a delicious malty flavour. It is easy to make and hits all the right taste buds!

Ingredients

24 Portions

75 grams

NESTLÉ Cremora Original

400 grams

Puff pastry, frozen, ready-to-bake

120 grams

Egg, Whole, Raw, Fresh

50 grams

Sugars, Powdered

5 grams

Vanilla Essence

1.25 grams

Spices, Cinnamon, Ground

1.25 grams

Salt and Pepper

300 grams

Full cream milk

300 grams

Bananas, raw

80 grams

Egg, White, Raw, Fresh

50 grams

Castor Sugar

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STEP 1

4 Min

Preheat the oven to 200°C and and grease a mini muffin tray. In a pan over medium-low heat, toast the Nestlé CREMORA until light brown.

STEP 2

8 Min

Remove from the heat and set aside to cool. Cut small circles out of the shortcrust pastry and use them to line the holes of the mini muffin tray.

STEP 3

10 Min

Lower the oven temperature to 180°C. Prick each pastry base and bake for 7-10 minutes. Remove from the oven and set aside.

STEP 4

10 Min

In a medium bowl, beat the eggs, then whisk in the sugar, vanilla essence, salt and cinnamon. Lastly, whisk in the toasted Cremora and milk. Pour the custard into the cooled pie shells.

STEP 5

20 Min

Bake for about 18-20 minutes, or until the custard has just set.

STEP 6

20 Min

Remove from the oven and transfer to a cooling rack to cool completely.

STEP 7

5 Min

Using an electric mixer, beat egg whites until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and gloss

STEP 8

3 Min

Once the tartlets have cooled and set, place a banana slice on each tartlet. Pipe the meringue over the banana with a star nozzle to form peaks.

STEP 9

1 Min

Bake for 5 minutes or until the meringue has lightly browned.

STEP 10

1 Min

Serve with coffee and ENJOY!

STEP 1 of 10

Ingredients: NESTLÉ Cremora Original

Preheat the oven to 200°C and and grease a mini muffin tray. In a pan over medium-low heat, toast the Nestlé CREMORA until light brown.

STEP 2 of 10

Ingredients: Puff pastry, frozen, ready-to-bake

Remove from the heat and set aside to cool. Cut small circles out of the shortcrust pastry and use them to line the holes of the mini muffin tray.

STEP 3 of 10

Lower the oven temperature to 180°C. Prick each pastry base and bake for 7-10 minutes. Remove from the oven and set aside.

STEP 4 of 10

Ingredients: Egg, Whole, Raw, Fresh, Sugars, Powdered, Vanilla Essence, Salt and Pepper

In a medium bowl, beat the eggs, then whisk in the sugar, vanilla essence, salt and cinnamon. Lastly, whisk in the toasted Cremora and milk. Pour the custard into the cooled pie shells.

STEP 5 of 10

Bake for about 18-20 minutes, or until the custard has just set.

STEP 6 of 10

Remove from the oven and transfer to a cooling rack to cool completely.

STEP 7 of 10

Ingredients: Egg, White, Raw, Fresh, Sugars, Powdered

Using an electric mixer, beat egg whites until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and gloss

STEP 8 of 10

Ingredients: Bananas, raw

Once the tartlets have cooled and set, place a banana slice on each tartlet. Pipe the meringue over the banana with a star nozzle to form peaks.

STEP 9 of 10

Bake for 5 minutes or until the meringue has lightly browned.

STEP 10 of 10

Serve with coffee and ENJOY!

Nutrients

Carbohydrates

17.08 g

Energy

137.33 kcal

Fats

8.36 g

Protein

2.8 g

Information per serving

Recipe PDF

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Custard & Banana Tartlets

Ingredients

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