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!
75 grams
NESTLÉ Cremora Original
400 grams
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, Table
300 grams
Full cream milk
300 grams
Bananas, raw
80 grams
Egg, White, Raw, Fresh
50 grams
Castor Sugar
Instructions
81 Minutes
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!
Nutrients
Carbohydrates
17.08 g
Energy
137.33 kcal
Fats
8.36 g
Protein
2.8 g
Information per serving