Chocolate and banana is a winning combination. Add a few macadamia nuts and sweet wholemeal pastry and you have this recipe for totally scrumptious Nutella and banana tarts. Wow your guests with something slightly more sophisticated than a Nutella and banana sandwich. Best eaten warm or soon after baking.
In a large bowl, cut the butter into the flours. Add the salt and sugar.
180 g unsalted butter - fridge cold, 250 g flour, ⅛ tsp sea or rock salt, 1 tbsp golden caster sugar
Rub the butter into the flour with your fingertips until it resembles breadcrumbs.
Break the egg into the bowl and stir it in to the flour mixture with a flat bladed knife.
1 large egg
Gather the dough together to form ball then flatten it in your hands to form a disc. Put it into a plastic bag and place in the fridge for half an hour to rest.
Roll the pastry out and cut circles to fit six 10 cm tartlet tins (although I actually made 11).
Bake at 200℃ (180℃ fan, 400℉, Gas 6) for 10 minutes.
Filling
Spread 1 tbsp of Nutella over each of the six tartlet bases.
6 tbsp Nutella
Cut the bananas into slices and lay a sixth of the slices over the Nutella in each tart.
2 bananas
Roughly chop the nuts and scatter the pieces over the banana.
50 g macadamia nuts
Pop back into the oven and bake for a further 10 minutes.
Notes
Pastry makes enough to line 11 tart tins. You can either use another banana and a bit more Nutella and make 11 Nutella and banana tarts or make just six tarts and use the remaining pastry for something else.The bananas start to go brown after two hours. If not eating straight away, lightly toss the slices in lemon juice prior to baking.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.