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.
- 1 sheet of puff pastry, cut into 6 circles
- 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.