Cooking with Manuela: Banana Cream TartlettesSeptember 26, 2019
Let’s start the weekend with on of these sinfully delicious small tarts, filled with creamy Nutella, banana slices, rich custard cream and a whipped cream top
It’s no secret that Nutella and banana are a match made in heaven. And when you add a smooth custard cream AND sinfully delicious whipped cream on top of this goodness, you know you are in for a treat. I guess, everything (…or most things) taste amazing covered in whipped cream.
When I baked these tartlettes I was trying to keep in mind my (and your) waistline. So I made these tarts in a smaller that usual size. Cute little, guilt-free, two-bite size… Or maybe three bites if you are like me and want to savor every single layer this dessert has to offer.
But here is a warning. It might be hard to stop and just eat one. It will take a lot of self control, but I know you can do it 🙂
This recipe first appeared on Cooking with Manuela in January 2016
Start by preparing the custard cream. Warm 3/4 cup of milk, until hot, but not boiling. In another medium size pan, whisk the egg yolk with the 1/4 cup of sugar and the vanilla extract until smooth and fluffy.
Whisk in 1 tablespoon of corn starch, making sure there are no lumps.
Add a little bit of the warm milk to the egg mixture, whisking well so that no lumps form. Whisk in the rest of the milk.
Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desired thickness. It should take 4 to 5 minutes total. Pour the cream in a bowl and let it cook down. Cover with plastic wrap and refrigerate for at least one hour.
Prepare the sweet short dough. Cream the butter with the sugar.
Blend in the egg, the egg yolk, the vanilla extract, and the lemon zest (if you are using it).
Add the salt and the flour, and mix until combined.
Collect the dough with your hand, make it into a disc. Wrap in plastic wrap, and refrigerate for about an hour (or longer).
Preheat oven to 350° F (175°C). Grease the tartlets mold with butter and flour (or spray). Set aside.
On a lightly floured surface, roll the dough making sure it doesn’t stick to the counter. Cut with round cookie cutter. Mine are 3 inch (7.5 cm) in diameter.
Place them into the mold, pressing down gently with your fingers, trying not to stretch the dough. The upper diameter of my tartlet mold is 2.5 in (6.25 cm) each.
You can use the dough cutouts to make more round cookies, just re-knead the dough and roll again. Bake the empty shells for about about 12 minutes, in the middle of the oven, until just golden at the edges.
Top with one slice of banana, one layer of custard cream and one of whipped cream. Sprinkle with cocoa powder or chocolate sprinkles.
Store in the refrigerator. Enjoy 🙂