15 minutes + 1 hour chilling + 20 minutes cooking
Blend some of the banana for your weaning baby to enjoy.
Once the tartlets have cooled, cut them into little pieces for your toddler to pick up and eat himself. You can make the tartlets without nuts if your tot is allergic to them or doesn’t like them. Or if you’re just starting baby-led weaning just give him pieces of banana.
For the shortcrust pastry:
180 g unsalted butter
2 pinches of salt
1 tbsp caster sugar
2 egg yolks
50ml whole milk, at room temperature
255g plain/all-purpose flour
For the topping:
200 g Nutella (approx 1 heaped tbsp per tartlet)
2 tbsp macadamia nuts, toasted and chopped (optional)
Whether it’s your go-to preparing ingredient or a family treat, combine this chocolate and hazelnut spread in these tartlets, which are the perfect sweet treat for both tots and grown ups
1. First make the pastry. To do this, cut the butter into small pieces and beat to soften. Add the salt, sugar, egg yolks and milk, and mix well to ensure all the ingredients are well blended. Gradually add the flour and knead it into the mixture by hand. Roll the pastry into a ball, wrap it in clingfilm/plastic wrap and refrigerate for one hour.
2. Preheat the oven to 200°C (400°F/Gas 6). Roll the pastry out on a floured work surface to a thickness of 3 mm (¹/8 in). Grease tartlet pans that measure 10cm in diameter. Cut the pastry into six rounds, each slightly larger than the diameter of the tartlet pans. Lay the pastry rounds in the tartlet pans and prick the bottom of the pastry several times with a fork. Bake for 10 minutes.
3. Cut the bananas into slices roughly 5 mm (¼ in) thick. Take the tartlet tins out of the oven. Spread the bottom of each tartlet with approximately 1 tbsp of Nutella. Lay the banana slices on top and return to the oven for 10 minutes.
4. Sprinkle the tarts with the chopped macadamia nuts and serve warm or cold.
This recipe is taken from Nutella: The 30 Best Recipes published by Jacqui Small, £8.99 Hardback.