Banana - Chestnut Tartlets with Puff Pastry

These tartlets are just devilish! Banana and chestnut is not a common combination but should be, they both have soft textures and their tastes compliment each other well.

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  • 1 sheet of puff pastry, cut into 6 circles
  • flour
  • 6 bananas, cut into ½-inch slices
  • 2 cups boiled, shelled chestnuts
  • 1 cup sugar
  • 1 cup water


Cut the bananas into 1/2 inch slices

Boil and shell the chestnuts- before you boil always make a schism in the skin of the chestnut.

Preheat oven to 200°C.

Bring the sugar and water to a boil in a medium saucepan over a medium heat.

Brush the undissolved crystals down the side of the pot with a wet pastry brush. 

Swirl the mixture -do not stir- in the pan and simmer it until it turns into a light, amber colour.

Remove from heat.

Place the puff pastry circles on a parchment lined baking sheet.

Turn in the perimeter of each to form a thick ring that will hold in the fruit mixture.

Place the bananas and chestnuts inside each tartlet, forming a concentric circle with the bananas.

Drizzle each tartlet with 2 ½ tablespoons of the caramel and sprinkle with a little additional sugar.

Bake for about 25 minutes, until the bananas are softened, the caramel a deep brown colour and the puff pastry golden.

Remove, cool slightly and serve.


If you wish, make a fluffy whipped cream without sugar to accompany it!
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