I often find myself making tarts more on request than on whim. The rich buttery shortcrust pastry is as yummy as it is fattening. Not something I’d be tempted to bake every other week. I guess you can substitute shortcrust by puff pastry or other no-bake crumb crusts but then you’d compromise the authenticity of the Mauritian tart.
My google image searches for tarte à la banane did not turn up with anything remotely looking like our local tarts, hence the recette mauricienne tag. Instead of slicing the bananas, I mash them up and cook them to a thick gooey consistency before filling my tart shell.
I find it more convenient to make a large tart rather smaller individual servings. My 9″ fluted pan was a gift from my fave auntie some years back. She has a knack of knowing exactly what to buy for me. But then it’s not as difficult. Kitchen stuff would make the ideal gift for smone like me 🙂
I have an evergrowing wish list of baking pans, kitchen tools, serviceware and recipe books. Currently in love with the Heritage Bundt Pan from Williams Sonoma. Can anyone get it for me? :S
TARTE à LA BANANE
Ingredients:
For Tart Shell
150g [1cup] all purpose flour + xtra for dusting
100g good quality butter, cubed
For Filling
5-6 medium sized or 4 large bananas
3-4 tbs sugar, acc to taste
2 tsp toasted coconut
1 tsp vanilla extract
For Lattice
150g [1 cup] all purpose flour
75g good quality butter, cubed
Milk, for glazing
Method:
- Place 100g butter in a bowl and sift over 1 cup flour.
- Knead into a soft dough. You may need to add extra flour to achieve the correct consistency. Do not add water and try to handle dough as little as you can. This will give you a nice flaky shortcrust shell.
- Use good quality butter like Lurpak or President to give a rich buttery flavour. You do not need to bring it down to room temperature.
- For a twist add ground nuts [almond/hazelnut/cashews] to the dough.
- Press dough into a 9 inch fluted tart pan with removable bottom.
- Use a flat bottomed glass to level the surface till crust is uniform in thickness. Freeze crust for about 30 minutes.
- Now prepare the lattice in the same way as you did for the tart shell. Kead into a soft ball and flatten into a disc. Wrap in clingfilm and freeze for 15-20 minutes.
- Remove tart shell from fridge and prick all over with a fork. Bake in oven preheated at 300oF for 15-20 minutes.
- Meanwhile prepare banana filling. Overripe bananas with brown to black skin are ideal for this. Peel and mash well with 3-4 tbs sugar.
- Add toasted coconut and vanilla extract and mix well.
- In a heavy based pan, cook bananas under high heat till it turns a shade darker and comes together in a mass. It will stop sticking to base and sides of pan. Remove from heat and allow to cool slightly.
- Cooking will not cause the bananas to brown as in the finished tart. The final brown colour is a result of baking, so dnt overcook.
- Your tart shell should also be done by now. Remove from oven.
- Drop tablespoons of filling in shell and level surface. Do not be tempted to overfill as it may overflow during baking.
- Remove lattice from fridge. Roll out between sheets of parchment paper until 1/4 inch thick. Cut into long strips 1 cm wide with a knife or pizza cutter or cut out fancy shapes with a cookie cutter.
- Layer strips in a crisscross pattern over filling. Press ends into crust.
- Dnt worry if the strips break off. Just patch them together with milk.
- Brush lattice generously with milk glaze and return to oven.
- Bake at 300oF for 45-60 minutes on lower shelf till crust is golden.
- Remove from oven and cool on wire rack. Slice with a sharp knife.
- Serve warm or cold with a cup of tea/coffee.
You can make the tart shell in advance and leave it in your freezer for days. I use the same basic crust recipe for quiche and tarte au chocolat.
41 comments
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March 5, 2010 at 10:15 am
Anju
Tarte banane, nice cup of tea! yummy
March 30, 2010 at 4:09 pm
veillon
chère anju peux tu me donner la recette de tarte aux bananes en français s’il te plait
car sa m’interesse beaucoup
et sur la photo la tarte ressemble beaucoup de celle qu’on voit dans les patisserie a ile maurice
Merci
ousha
tu peux m’envoyer sur cette adresses email oveillon@hotmail.com
July 23, 2012 at 11:13 am
Blu
Tarte à la Banane – Recette Mauricienne
4 mars 2010 en boulangerie, Banana, mauricienne, Tartes et Tartes, Légumes | Tags: Banane Tarte, Tarte à la Banane, Banane Tarte
Je me retrouve souvent faire des tartes plus sur demande que sur coup de tête. La pâte sablée au beurre est aussi délicieux que c’est l’engraissement. Pas quelque chose que je serais tenté de faire cuire toutes les deux semaines. Je suppose que vous pouvez remplacer brisée par une pâte feuilletée ou d’autres sans cuisson croûtes miettes, mais alors vous compromettre l’authenticité de la tarte mauricienne.
Mes recherches d’images google pour tarte à la banane ne se sont pas avec quoi que ce soit à distance ressemblant à nos tartes locales, d’où la balise recette mauricienne. Au lieu de trancher les bananes, je les écrase et les faire cuire jusqu’à obtenir une consistance gluante d’épaisseur avant de remplir mon fond de tarte.
Je trouve qu’il est plus commode de faire quelques grandes tarte portions individuelles plutôt petites. Ma fille de 9 “cannelée pan était un cadeau de ma tante fave il ya quelques années. Elle a un talent de savoir exactement ce qu’il faut acheter pour moi. Mais alors ce n’est pas aussi difficile. Kitchen Stuff ferait le cadeau idéal pour smone comme moi
J’ai une liste de souhaits toujours croissant de moules à pâtisserie, ustensiles de cuisine, Service de table et des livres de recettes. Actuellement en amour avec le Pan Bundt patrimoine de Williams Sonoma. Quelqu’un peut-il obtenir pour moi? : S
TARTE à LA BANANE
Ingrédients:
Pour Shell Tarte
150g [1 tasse] de farine tout usage + xtra pour le dépoussiérage
100g de beurre de bonne qualité, coupé en cubes
Pour le remplissage
5-6 moyennes ou 4 grosses bananes
3-4 cuillères à soupe de sucre, selon au goût
2 cuillères à café de noix de coco
1 cuillère à café d’extrait de vanille
Pour Lattice
150g [1 tasse] de farine tout usage
75 g de beurre de bonne qualité, coupé en cubes
Lait, pour les vitrages
Méthode:
Placez 100 g de beurre dans un bol, tamiser plus de 1 tasse de farine.
Pétrissez jusqu’à obtenir une pâte molle. Vous devrez peut-être ajouter la farine supplémentaire pour obtenir la consistance correcte. Ne pas ajouter de l’eau et essayer de traiter la pâte aussi peu que vous le pouvez. Cela vous donnera une coquille brisée belle feuilletée.
Utilisez du beurre de bonne qualité comme Lurpak ou le président de donner une saveur riche de beurre. Vous n’avez pas besoin de le ramener à température ambiante.
Pour ajouter une touche de noix broyées [amande / noisette / noix de cajou] à la pâte.
Presser la pâte dans un moule cannelé de 9 pouces à tarte à fond amovible.
Utilisez un verre à fond plat pour niveler la surface jusqu’à ce que la croûte soit uniforme dans l’épaisseur. Congeler la croûte pendant environ 30 minutes.
Maintenant, préparez le réseau de la même manière que vous avez fait pour le fond de tarte. Kead dans une balle molle et aplatir en un disque. Envelopper dans un film alimentaire et congeler pendant 15-20 minutes.
Retirer la pâte du four coquille et piquez avec une fourchette. Cuire au four préchauffé à 300oF pendant 15-20 minutes.
Pendant ce temps préparer le remplissage de la banane. Les bananes trop mûres avec brune à la peau noire sont idéales pour cela. Éplucher et écraser bien avec tbs sucre 3-4.
Ajouter la noix de coco grillée et d’extrait de vanille et bien mélanger.
Dans une casserole à fond épais à base, faire cuire les bananes dans le cadre de la chaleur élevée jusqu’à ce qu’il devienne une teinte plus foncée et se réunit dans une masse. Il s’arrêtera coller à la base et les côtés du moule. Retirer du feu et laisser refroidir légèrement.
La cuisson provoque pas les bananes au brun, comme dans la tarte terminé. La couleur finale brune est le résultat de la cuisson, cuire afin dnt.
Votre fond de tarte doit également être fait maintenant. Retirer du four.
Déposez cuillères à soupe de remplissage de leur coquille et la surface de niveau. Ne pas être tenté de trop-plein car il risque de déborder pendant la cuisson.
Retirer du réfrigérateur en treillis. Etaler entre deux feuilles de papier sulfurisé jusqu’à 1/4 pouce d’épaisseur. Coupez-les en longues lanières de 1 cm de large avec un couteau ou une pizza cutter ou découper des formes de fantaisie avec un emporte-pièce.
Bandes de pondeuses dans un quadrillage sur la garniture. Presse se termine dans la croûte.
Dnt vous inquiétez pas si les bandes rompre. Il suffit de les patcher avec le lait.
Treillis Badigeonner généreusement avec du lait glaçage et remettre au four.
Cuire au four à 300oF pendant 45-60 minutes sur la tablette inférieure jusqu’à ce que la croûte soit dorée.
Retirer du four et laisser refroidir sur une grille. Trancher avec un couteau pointu.
Servir tiède ou froid avec une tasse de thé / café.
Vous pouvez faire le fond de tarte à l’avance et laissez-le dans votre congélateur pendant plusieurs jours. J’utilise la recette de base pour la croûte même quiche et la tarte au chocolat.
October 11, 2010 at 2:22 pm
Alysta
Thanks a lot for your recipe. Really easy crust to make and turned out really nice. Just like the tarts in mauritius.
January 31, 2011 at 10:14 am
farhanaz
i tried it, my tarte a la banane came out great. the only prob was to get a proper dough – mine wasn’t workable. it kept breaking up. maybe it was the butter because over here, in south india you get only local brands.
thank you a lot for the recipe.
January 31, 2011 at 5:50 pm
prerrnamirchi
Dear Farhanaz I’m happy to hear that you gave this recipe a try. The dough is not one to break up easily because of the high butter: flour ratio. If you’ve had problems with the dough consistency you might have to adjust the ratio or use better quality butter.
I use President Unsalted Butter or Lurpak for baking purposes and have never had any issues with either brand.
Hope u have better luck with your next attempt 🙂
August 26, 2011 at 11:54 am
Sandra
I’d like to try this receipe… I have a tarte banane craving. Should I cook the bananas under high heat? Are they not going to burn then?
August 27, 2011 at 3:40 pm
prerrnamirchi
hi sandra, i usually cook them under moderate to high heat for not more than 5 minutes. hope this answers your query and is gonna satisfy your craving for tarte banane 🙂
August 6, 2011 at 2:07 pm
Tarte Banane / Banana Tart | Bites Of Sweet And Spice
[…] make the pie shell and lattice. If you want to make a pie crust using butter check out the recipe here. Both work perfectly […]
February 27, 2012 at 1:06 pm
Anshi chattun
its too gud everyone like it at hme
March 9, 2012 at 7:19 pm
Nabiihah
Hi! I tried ur version of tarte banane 2d! I looked up for it since a long time and recently i got the recipe from ur blog. My husband liked it a lot but i personally foudn the crust to be a bit too smooth. Do u fnk i should have baked it for some time more? As for the lattice dough, it kept breaking wen i rolled it to make the lattice. Why was that? Should i add water to it? Btw am a new fan of ur blog. V nice n simple recipes! I tried the macatia coco as well. It turned out good except again it had a strong smell of yeast 😦 Well, am a “bit” new to baking..so thats y it doesnt turn out to be as good as urs. Lol! Just wanted to knw where i went wrong so that next tym it comes out perfect! Keep up the good work! Thanks for the lovely recipes! tc!
May 16, 2012 at 5:21 pm
Tushal
hi prerrna
i tried the tarte banane and it turned out not so good. the crust broke too easily when cut.
i want to try it again but with apples. could you pls tell me wat to put for the filling?
thnx “,)
May 17, 2012 at 5:23 pm
prerrnamirchi
hi tushal, i’m sorry to hear that ur tarte was not as successful as u intended. i did mention that the crust is one that breaks easily because i like it that way, gives more melt-in-the-mouth feel i think. if u want to use apples, i would recommend using granny smith variety for baking. try the apple pie on http://smittenkitchen.com/2006/11/cinnamon-sigh/ it looks pretty good 🙂
July 1, 2012 at 8:07 am
Emma
Très joli blog, je t’invite à retrouver les recettes depuis ma cuisine à Maurice, en Français ici…http://saveursetexperiences.blogspot.com/
September 17, 2012 at 10:20 pm
Mala
Awesome recipe. Simple and very clear intructions. I don’t cook much and to be honest I am not a fan of my own cooking neither. If I make a dish couple of times in a week I’d still have different outcome everytime
However I tried this amazing tart today n I just couldn’t stop eating. A BIG thank you for the wonderful recipe. Cheers 🙂
September 17, 2012 at 10:26 pm
prerrnamirchi
I’m so glad that u liked it Mala. Do try the other recipes on the blog and send me ur feedback 🙂
November 26, 2012 at 8:42 am
Vidu
i came across your blog while searching for a tarte recipe and frankly, i’m so glad i did. the tarte was one of the best I ate and i got so many compliments for it..thanks to you. Now I’m so eager to try the ferrero rocher cake, for I am a great chocolate lover. Great Recipe 😀
November 27, 2012 at 12:37 am
prerrnamirchi
thank you vidu! dnt forget to tell me how u liked the ferrero cake 🙂
December 31, 2012 at 9:40 am
Husie30
Am going to try this recipe. Hope it will turn yummy.. will definitely post feedback
January 20, 2013 at 12:00 am
Pacha
Hi
I tried the recepe but the crust and the lattice came out as white. I left it in the oven for some more time but that did not seem to help.
Is it coming from the butter?
Would you have any advice?
Merci!
January 20, 2013 at 6:54 am
prerrnamirchi
Hello Pacha, I’ sorry to hear that it did not go as u expected. I always use the best quality butter I can find for my tart crust; I recommend president and elle et vive brands. Have never had problems with those. For a large tart use 200g butter + 2 cups allpurpose flour. I made one yesterday and it can out fine with these proportions. I did not even use any glaze for browning the top but if u want u can brush the top with milk or egg to give it a patisserie finish. Good luck 🙂
January 20, 2013 at 3:11 pm
Mala
Hi, I guess it’s to do with the butter u’ve used. I followed the recipe and used lurpak unsalted butter. Outcome was amazing. Also one more thing my dough was already yellowish even before putting in the over and I didn’t use and glazing neither but result was simply awesome. Hope it helped at all 🙂
January 20, 2013 at 5:30 pm
prerrnamirchi
great! I just made one more tarte banane for my mum today. clearly it’s one of the easiest dessert to make if u have got all ur ingredients ready and it never fails to impress. happy baking!
January 20, 2013 at 10:50 pm
Pacha
Thanks.for the advice 🙂
June 28, 2013 at 9:45 pm
bhinesha
I am trying it right now, I will let you know how it turns out! (I had to use some water though while making the dough, as I find it didnt stick well together)
June 30, 2013 at 6:17 am
prerrnamirchi
I think that the quality of butter and room temperature paly important roles in the final outcome of the dough for tarte banana. I never had to add water to mine but maybe u guys dnt get the same consictency and have to put in the extra water..
June 30, 2013 at 1:50 pm
bhinesha
Yes I think the quality of butter plays a role. I just used whatever ingredients my friend had at his place and did it. I added a little bit of water as I said but it actually turned out good. It might also be that the quantity butter was not enough which is why I needed the butter. I suppose yours was more crumbly and soft buttery. Mine became slightly more crunchy on the top and around, but I love it this way, it reminds me of the typical Mauritian tarte a la banane I would buy in Mauritius.
June 30, 2013 at 1:52 pm
bhinesha
Oops sorry typo error, I meant that the quantity of butter was not enough which is why I needed the water.
September 5, 2013 at 9:10 am
poonam
Looks really yummy,i will definitely give it a try!!
September 6, 2013 at 6:46 am
prerrnamirchi
hi poonam, please do 🙂
April 30, 2014 at 1:48 pm
Wong lola
Hi, for the filling,I peel n throw the ripe bananas in a pan,cover,simmer until u will see water coming out. In Mtius,No need to add sugar,as the bananas are already sweet.just add a spoonful of vanilla extract + cocoa powder! Let the bananas cook 15 to 20 mins in all,until all the liquid dries out. U will have this nice brown color,so typical of the mauritian tarte banana! N for the glazing,I use egg York diluted with some water.
May 2, 2014 at 9:18 am
prerrnamirchi
thank u for the tips lola 🙂
May 4, 2014 at 12:24 pm
hydeouscreature
I just made it and it came out wonderfully, with a crust that wasn’t crumbly and the banana paste cooked to a perfect dark brown colour, but I also followed the advice of one of the persons who commented above, I used a few spoonful of water, and added some cocoa powder too, plus I sparsely used sugar, nevertheless, I’m more than satisfied with the results.
I genuinely thank you for having helped me into making this possible, :).
May 5, 2014 at 6:08 pm
prerrnamirchi
that’s great, i’m sure it must have been delicious 🙂
May 6, 2014 at 11:31 pm
hydeouscreature
Yes, it has! :).
October 7, 2014 at 11:26 am
Shainaa001
Hi.. Wanted help.. You see my filling is still watery.. nt evn brown.. i jst added a little bit of water while stiring… is dat the prblm? water shuldnt b add.. hlp plzzz?
October 9, 2014 at 3:17 pm
prerrnamirchi
no water please, u should keep cooking till it turns slightly brownish. it turns deeper brown and gets more sticky during the baking process so dnt worry!
January 18, 2015 at 3:32 pm
humaira ameen
Hi
I always wanted to make a nice banana tart. But very often while hearing different versions of how to make it left me just skip it. For example people tell you to add cocoa in the banana to make it brown or use eggs in the dough n for glazing. But I since I got to know about this recipe from your blog I just made it.
Am so happy it turned out awesomely great and my vegetarian friends would love it. I use Erica unsalted, normally I use president but had ERICA only. I had no issues at all. I added some cinnamon powder in my banana mixture as I love the way it smells. Or else I followed your recipe as you mentioned.
Thanks you so much.
PS: I have bookmarked your webpage and already asking my friends to follow you. You are doing an amazing job. Thank you for that.
January 19, 2015 at 3:58 am
prerrnamirchi
thanks humaira 🙂
January 20, 2015 at 3:39 pm
Roopwantee
I’ve made tarte a la banane today…it was the perfect recipe.Thank you very much.A little tip (from my late father in law ) for those who want it slightly darker or brown , just press a piece of chocolate sponge /cake through a sieve and add 1-2 tbs of this granulated cake to your filling.Thanks again for the lovely recipes.
December 19, 2015 at 10:02 pm
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