A sweet solution to a recurring problem – Banana and Ginger Tartelettes

Banana and Ginger Tartelettes

This is another solution to that eternal problem of over-ripe bananas. When I buy few bananas, they get consumed in no time and I’m asked why there are no bananas around. I buy more and no one eats them. So what do you do? I can freeze them but that means my freezer would be full of over-ripe bananas because like many of you, I also tend to forget what I put into that black hole of ice. And you can only make that many banana breads before you get tired of them and though smoothies are brilliant solutions to the problem, there are times when they don’t top the list of what I want to eat/drink. But I suddenly remembered that I have seen banana tartlettes somewhere, I think they were made with rhum and cinnamon which is a great idea but I love banana and ginger and lemon too so that was my choice.

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Now over-ripe bananas are quite sweet and when you cook them, they get even sweeter so I chose to use a shortcrust pastry dough without sugar in it. Yes I cheated and used bought shortcrust pastry dough, but to tell you the truth, sometimes I get so incredibly fed up with always doing everything from scratch that I use puff pastry and shortcrust pastry dough that I have bought in a shop. I feel ashamed but I am really working on that because why feel guilty about stupid things like that? One could ask Why feel guilty at all? but somehow I have a feeling that feeling guilt now and then helps you to understand what you have done wrong and helps you to become a better person. BUT we need to learn what is unnecessary guilt and uproot it. I have a tendency to put on the guilt quilt far too often than I should though growing older definitly has helped me to throw it off more often.

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10 small tartelettes

shortcrust pastry dough, ready made or your favourite homemade
3 over-ripe bananas
1-2 tbsp freshly grated ginger
juice of 1 lemon
2 tbsp honey
sugar to sprinkle

   Peel and slice the bananas, put slices in a small bowl with lemon juice and grated ginger and let them marinate for 10-20 minutes.

   Line the forms for the tartelettes with thinly rolled shortcrust pastry dough and fill each form with banana slices. Spoon in a little of the lemon-ginger juice, top with a little knob of butter and sprinkle sugar over.

   Bake in a pre-heated oven (200°C/390°F) for 10-12 minutes or until golden.  Leav them to cool down before serving.

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