A sweet solution to a recurring problem – Banana and Ginger Tartelettes
BANANA AND GINGER TARTELETTES
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.