pate sucree using 150 g flour
flour for rolling out
butter for greasing
3 bananas
juice of 1 lemon
1 tbsp caster sugar (superfine granulated)
50 g chopped walnuts
125 ml (4 fl oz) double cream (heavy cream)
50 g plain chocolate
flour for rolling out
butter for greasing
3 bananas
juice of 1 lemon
1 tbsp caster sugar (superfine granulated)
50 g chopped walnuts
125 ml (4 fl oz) double cream (heavy cream)
50 g plain chocolate
method
1. Roll out the pastry on a lightly floured surface and use it to line 20 lightly greased 7 cm patty tins.
2. Bake blind, then cool.
3. Chop the bananas and mix with the lemon juice and sugar.
4. Stir the walnuts into the bananas.
5. Pile the mixture into the pastry cases.
6. Whip the cream until stiff, and pipe a large rosette on top of each tartlet.
7. Grate the chocolate finely and sprinkle it over the cream.
2. Bake blind, then cool.
3. Chop the bananas and mix with the lemon juice and sugar.
4. Stir the walnuts into the bananas.
5. Pile the mixture into the pastry cases.
6. Whip the cream until stiff, and pipe a large rosette on top of each tartlet.
7. Grate the chocolate finely and sprinkle it over the cream.
serving amount
makes 20
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