Mauritian Banana Tarte

 

 

 

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For years I have been looking to make this Mauritian Banana Tarte, I find the recipe too long and too complicated. It is a little but when you want to make it, when you are away from home and the smell of the freshly baked banana tarte hits you, there’s no stopping! Yeah I decided to make this tarte one evening, thankfully I had all the ingredients. There was no held whatsoever from the guy but yes he was shock to see the end result! He just couldn’t believe what he was tasting was made by moi. Not because I am not a baking person but it was so damn good, specially with a cup of tea. 

Yes it throws me back to La gare Curepipe where I was getting the bus to home everyday after school. Chez France was where I used to get those small banana pies 3 for 10 Mauritian rupees at time. Ah I miss those days!

Mauritian Banana Tarte
 
Recipe Type: Dessert,sweet treat,cake
Cuisine: Mauritian, universal
Author: Mira
A very famous pastry from Mauritius, perfect to use up the over ripped bananas
Ingredients
  • 400g plain flour
  • 175g butter
  • 100ml water
  • 1/4 teaspoon salt
  • [b]Banana filling[/b]
  • 5-6 ripe bananas
  • 1/2 cup brown sugar
  • water as required
  • Milk for glazing
Instructions
  1. Banana filling
  2. Peel and slice the bananas.
  3. Add sugar and mix well until sugar starts to melt.
  4. Cook in a saucepan over medium for about 20-25 minutes.
  5. Keep stirring and mash the bananas with the back of a spoon
  6. Slowly add about 1/2 cup of water and keep stiring.
  7. Remove from heat and set aside to cool.
  8. How to make the dough
  9. Place flour in a bowl.
  10. Add salt.
  11. Cut butter into small pieces and fold into flour. Use the tips of the fingers to incorporate the butter with the flour until it looks like a crumble
  12. Add water and knead to form a nice and smooth dough. Divide roughly into 1/3 and 2/3 portions.
  13. Refrigerate for at least 30 minutes
  14. [b]Crust[/b]
  15. Preheat oven at 180C
  16. Then, take out the larger dough and spread out to 4mm thickness and large enough to fit into a 28-cm pie mould.
  17. Transfer dough into the pie mould by loosely rolling it around the rolling pin then unroll into the mould.
  18. To work the fluted edge, take a piece of dough and dip into some flour. Press into the fluted edge to shape it.
  19. Line the dough with baking paper and place some dry bean or rice This is only to prevent the dough from rising or forming bubbles during the pre-baking.
  20. Bake for 15 minutes.
  21. [b]How to make the strips for the lattice top: [/b]
  22. Take the left over portion of dough and roll out to approximately 30cm diameter.
  23. Cut strips of 1cm width.
  24. [b]Assembling[/b]
  25. Remove crust (after 15 minutes) from the oven.
  26. Fill the crust with the now cold banana filling.
  27. Make the lattice top:
  28. Take the longest strip and line it in the middle. Press to secure on one side only.
  29. Take every other strip and line a little distance apart.
  30. Then, lift and pull back alternating strips.
  31. Place one strip across – criss-cross pattern
  32. Fold back the strips.
  33. Then lift alternating ones and place another strip across.
  34. Continue in this way of alternating each row.
  35. Trim excess strip length.
  36. Brush with some milk.
  37. bake for 30 to 45 minutes or until crust is golden.
 

Banana Tarte

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