Little Banana, Nutella Cream Tarts

Photo by Simon Lambert

Makes: 12 mini tarts

Prep time: 15 minutes

Cook time: 12–15 minutes

Skill level: Easy

Ingredients

• 2 sheets Heritage Bakers Sweet Shortcrust Pastry, thawed

• 12 tsp Nutella (about 1 heaped teaspoon per tart)

• 2–3 bananas, thinly sliced

• 150 ml cream, softly whipped

• A little grated chocolate, to finish

Method

1. Preheat the oven to 190 °C (170 °C fan). Lightly grease a 12-hole muffin tin.

2. Using a 9 cm round cutter, cut 12 pastry circles and gently press into the tin.

3. Spoon a little Nutella into each base and top with 2–3 thin slices of banana.

4. Bake: 12–15 minutes or until the pastry is golden and crisp. Let cool completely.

5. Finish: Spoon over whipped cream and sprinkle with grated chocolate.

Make Ahead & Tips

• Bake the pastry bases ahead of time and store in an airtight container for up to 3 days.

• Add nutella, banana and cream.  Decorate with chocolate just before serving.

Kids love decorating these — try toppings like crushed biscuits, strawberries or mini marshmallows for fun.

Recipe by Alison Lambert