Prep Time 45 minutes
Cook Time 30 minutes
Keyword Medium
Servings 30 pce
Calories 501 kcal


  • 500 g Very ripe bananas approx. 15
  • 1 Vanilla bean pod
  • ¼ tsp Vanilla essence
  • Brown or raw sugar
  • 500 g Plain flour
  • 250 g Unsalted butter at room temperature, cut into cubes
  • 3 Eggs
  • 100 ml Water


  • Peel bananas and discard the skin. Place bananas into a large bowl and mash using a fork, one at a time.
  • Slice the vanilla bean pod in half lengthways and scrape out the seeds, add both to the banana mixture.
  • Add vanilla essence and 4 tbs sugar to the banana mixture and mix well.
  • Transfer to a large saucepan with a lid and place on low heat for approximately 45 minutes. Stir occasionally with caution as the banana may have the tendency to splatter. Allow some of the mixture to stick and burn at the base of the pot, scraping this off as you stir to darken the texture.
  • Meanwhile, add flour, butter, 2 egg yolks, and 4 tbsp sugar to a large mixing bowl. Combine the mixture by hand, using your thumb and fingers to pinch and rub the contents together until all lumps are gone and you are left with a crumble-like texture.
  • Create a well in the center of the bowl and add the water. Continue to mix until a dough is formed and gently knead. Wrap dough in cling wrap and place in the fridge for 30 minutes.
  • Once the banana filling has darkened and thickened, remove from heat and set aside.
  • Preheat the oven to 180 degrees and lightly grease small tart tins with butter.
  • Remove the dough from the fridge and transfer it to a lightly floured surface. Roll dough out to 3mm thick and use a glass to cut out circles, large enough to line tart tins and its sides. Reserve some of the dough for the lattice top.
  • Use a fork to poke a few holes at the base of the pastry and then fill to top with the cooled-down banana mixture.
  • Roll out the remaining dough and slice it into thin strips. Weave strips to the top of the tart, placing horizontally and vertically as shown pictured. Seal edges by pressing down with a fork.
  • Brush tops of tarts with the egg yolk of 1 egg and place in the oven for approximately 25 minutes or until golden brown.
  • Serve hot out the oven with vanilla ice cream or enjoy cooled.


  • Something different? Try adding crushed almond, dark chocolate or a dash of spiced rum to the banana mixture when cooking for a kick.
  • Use caution when cooking as the banana will have the tendency to splatter.

Bon appétit!



EASY | 0:15* | 10+

Gateau Napolitaines

MEDIUM | 1:00* | 10+

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