Banana Tartlets with Mascarpone Cream & Praline -MKR -Best Of The Best Cookbook – Seven Network (Operations) Ltd

Banana Tartlets with Mascarpone Cream and Praline

Banana Tartlets with Mascarpone Cream & Praline



The tarts can be made and filled with syrup and pastry cream several hours in advance.

Store, covered, in the refrigerator. Bring to room temperature and top with the freshly

cooked bananas to serve.


1 tsp Bundaberg rum

250g mascarpone

4 tsp golden syrup



125g unsalted butter, chopped, at room temperature

50g caster sugar

1 egg, lightly beaten

250g plain flour, sifted

a pinch of salt



250ml milk

1 ¼ tsp vanilla bean paste

40g caster sugar

20g cornflour

2 egg yolks

a pinch of salt



25g macadamia nuts, toasted and finely chopped

100g sugar

50ml water



20g unsalted butter

10g brown sugar

2 firm ripe bananas, peeled and cut into 5mm slices

raspberries, to serve



1 To make the pastry, beat the butter and sugar with an electric mixer until lightly creamed, then gradually drizzle in the egg until combined. Stir in the flour and salt until the mixture just comes together to form a dough. Cover in cling film and refrigerate for at least 90 minutes.


2 Meanwhile, gently stir the rum into the mascarpone and refrigerate until required.


3 To make the pastry cream, heat the milk and vanilla bean paste in a heavy-based saucepan over medium heat, without boiling, until hot. Remove from the heat.


4 Whisk the sugar, cornflour, egg yolks, salt and 60ml of the milk mixture in a medium bowl to form a smooth paste. Gradually whisk in the remaining milk mixture. Transfer the mixture

to the same saucepan and cook over medium heat, stirring continuously, for 2–3 minutes, or until thickened. Pass through a coarse strainer or sieve into a large bowl, then cover with cling film and refrigerate until cold.


5 Preheat the oven to 180°C. Lightly grease 4 x 8cm-round loosebased tart pans.


6 Roll out the dough between 2 sheets of baking paper until 3mm thick. Cut out 4 x 11cm rounds and use to line the prepared pans. Roll a rolling pin over the tops of the pans to trim the edges and prick the bases with a fork. Reserve the remaining pastry for another use.


7 Bake for 11–12 minutes, or until golden, then cool completely. Spread the base of each tart shell with 1 teaspoon of golden syrup. Beat the pastry cream vigorously to loosen, then pipe or spoon into the tart shells.


8 Meanwhile, to make the praline, line an oven tray with baking paper. Spread the nuts on the tray in a single layer. Stir the sugar and water in a medium-sized heavy-based saucepan over medium heat, without boiling, until the sugar has dissolved. Use a wet pastry brush to brush down any stray sugar crystals on the side of the pan. Bring the mixture to the boil and boil, without stirring, for 7–8 minutes, or until golden brown. Carefully pour the caramel over the nuts on the prepared tray. Cool until set, then break into pieces and process in a food processor until coarsely chopped.


9 To make the caramelised bananas, melt the butter and sugar in a frying pan over medium heat. Add the bananas and cook, turning occasionally, for 5–10 minutes, or until golden brown.


10 To serve, place the tarts on four serving plates and top with the bananas. Serve with mascarpone, praline and raspberries.


Cover MKR Best of the Best Cookbook


MKR: Best Of The Best Cookbook ($39.99), published by Hachette Australia.



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