I’ve recently fallen in love with pastry. I’ve always enjoyed eating it, but hate making it. I found it tedious and the results were usually disappointing. However, this year I’ve turned a corner and now find it less of a chore to make and despite using different recipes I’ve had a number of successes. It’s taken me a long time, but now I want to make tarts -lots of them. I even bought six more tartlet tins for a recent pop-up I was catering for, which brings the count up to ten. When I was sent a little Nutella book, 30 Nutella Recipes, a few weeks ago to see what I thought of it, I had no hesitation in deciding which recipe I was going to try first. Banana and Nutella tartlets it had to be.
I didn’t follow the recipe exactly – no surprises there. I used some wholemeal flour in the pastry and one whole egg rather than two egg yolks. As I used a large duck egg, I had no need to add the required milk. And I found I only needed to use two rather than the three bananas stated.
This is how I made:
Banana and Nutella Tartlets
- Cut 180g unsalted butter into 255g flour (half wholemeal, half white). Added a large pinch of rock salt and a tbsp of vanilla sugar (caster).
- Rubbed the butter into the flour with my hands until it resembled breadcrumbs.
- Added one large duck egg (which was actually a little too big and made for a rather damp mixture).
- Quickly mixed into a ball, put it into a plastic bag and placed in the fridge for an hour.
- Rolled the pastry out and cut circles to fit six 10 cm tartlet tins (although I actually made 11).
- Baked at 200C for 10 minutes.
- Spread 1 tbsp of Nutella over each of the six tartlet bases.
- Cut 2 bananas into slices and lay a sixth of the slices over the Nutella. The recipe stated 3 bananas, so I guess it depends on their size.
- Roughly chopped 50g macadamia nuts and scattered the pieces over the banana.
- Put back in the oven and baked for a further 10 minutes.
I ate the first one whilst it was still warm from the oven and it was absolutely scrumptious, They had slightly caramelised around the edges and the banana and Nutella together made for a winning combination. I was very tempted to wolf down another one, but restrained myself. The tarts were almost as good cold. However, the bananas started to go brown after a couple of hours out of the oven. When I make these again, as I surely will, I will try dipping the banana slices in lemon juice which should help retain their colour.
The pastry made enough for eleven tartlets rather than the six stated in the recipe, but that was fine. The cases would keep for a while and I could use them for other purposes. However, I did feel that the quantities were a little off, not everyone wants lumps of spare pastry hanging around their fridge or freezer.
The book comes in the shape of a Nutella jar which is really rather fun. I liked the sturdy design with its thick, almost cardboard like pages that lie flat (ish) once opened. Each recipe is on one page with a rather delectable picture of the finished article on the opposite side. The recipes themselves are really quite interesting and I will certainly be trying out a few more. The financiers as made recently by the Caked Crusader are definitely on my list as is the coconut coulants, tuiles and mango spring rolls. If nothing else, this book shows you there is a lot more to Nutella than simply spreading it on bread. However, if you’re a real Nutella fan, this book is definitely for you.