Banana Tartlet

For the dough: Knead with your fingertips the sifted flour with the salt and the soft butter cut into small pieces. Press a bulge in the center and pour in the water. Mix well.

Leave the dough to cool for 20 minutes. Then roll out the dough and cut out six round discs. Put them on a buttered and floured baking tray and leave to cool. Remove the peel from the mango and grind the pulp in a hand mixer. Remove the zest from the lime and squeeze it. Slit vanilla bean lengthwise and scoop out seeds with kitchen knife. Remove the skin from the bananas and cut into 5 mm thick slices. Pit the passion fruit in a bowl. Set aside. Preheat the stove to 210 °C (gas mark 7).

For the syrup: In a Reindl, combine the mango flesh, juice and lime zest with the vanilla, sugar and rum.

Bring to a boil and lukewarm in the Reindl. Immerse the banana pieces in the lukewarm syrup for 10 minutes. Remove and drain.

Place bananas in rosette shape on the pastry pieces. Bake on medium heat in the heated oven for 10 minutes. Brush the tartlets with a tiny bit of syrup. Bring to the table on individual plates. Sprinkle some passion fruit seeds around them and put a little bit of syrup on the plates. Serve immediately.

– Country : France – Wine : Velvety Vouvray – Takes about : 01 h 10 min – Cooking time : 20 min – Preparation t. : one ha

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