Ooh, hello!
To experience this joyfulness of cinnamon-crusted pastry, it does mean that you need to make the pastry from scratch (surprise!). But even if you are not so homemade-pastry-inclined, you could instead use shop-bought sweet shortcrust pastry, and then simply sprinkle the cinnamon on the base of each pastry cup before you bake it.
The filling itself also has cinnamon, mixed with cream cheese and of course, banana (plus a naughty bit of sugar). The whole lot is then folded with some double cream.
These are cupcake-sized tarts, and the cinnamon and banana flavours are quite strong (in a good way, I would shout!) - but if you wanted to tone them down a bit, you can make the filling more subtle by omitting the cinnamon and mashed banana. That sounds a bit backwards perhaps, but you do still get that hit of cinnamon from the pastry, and get a good bite of banana from atop the tart.
In either case, you do need to let these set for at least 4 hours in the fridge before eating them, mind. They'll be worth the wait though, I swear!
Cinnamon-crusted Banana Cream Tarts Makes 12:
250g plain flour
½ tsp ground cinnamon
2 tsp sugar
100g butter, cold, diced
Some ice cold water
OR 375g sweet shortcrust pastry
50g banana, mashed + 50g banana, cut into 12 thin slices
150g cream cheese, at room temperature
25g white sugar
1 tsp cinnamon
75g double cream, whipped
If using premade pastry, go straight to step 2.250g plain flour
½ tsp ground cinnamon
2 tsp sugar
100g butter, cold, diced
Some ice cold water
OR 375g sweet shortcrust pastry
50g banana, mashed + 50g banana, cut into 12 thin slices
150g cream cheese, at room temperature
25g white sugar
1 tsp cinnamon
75g double cream, whipped
1. Sift the flour into a large bowl with the cinnamon and sugar. Add the butter and rub in to a breadcrumb-like texture. Adding a little water, start to bring the mixture together into a dough. Wrap and chill for 30 minutes.
2. Preheat the oven to 190 degrees C. Cut the dough in half and roll out one piece onto a lightly floured surface. Use a 3” cutter to stamp out 6 rounds and transfer to line a cupcake tray.
3. Repeat step 2 with the remaining half of the dough. If using shop-bought pastry, you can at this point sprinkle the cinnamon onto the base of each pastry cup.
4. Cover the tray with a large sheet of foil, then push in some baking beads into each hole. Blind bake for about 10 minutes until lightly brown. Allow to cool completely.
5. Mix the mashed banana with the cream cheese, sugar and cinnamon. Carefully fold in the cream.
6. Spoon the mixture evenly into the cooled pastry cases. Top each one with a banana slice, then pop the tray in the fridge for at least 4 hours to set.
Pie out.
Read my other Friday Pie Day adventures.
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