Mini tartlets with lemons and bananas

Ingredients

• medium-sized banana - 2 pcs.
• 75 g sugar
• 1 Art. l. roma
• chicken egg - 1 pc.
• 50 g light, such as apricot, confiture
• butter - 1 tbsp. l.
• lemon - 1 pc.
• butter - 100 g
• flour - 150 g
• egg - 1 pc
• salt - a pinch
• 0.25 cup sugar

Cooking

Step 1

Place 10 tartlet molds in the refrigerator. Sift flour together with sugar and salt. Add softened butter and egg. Knead the dough with your hands until smooth. Knead it until it stops sticking to the work surface. Wrap in cling film and refrigerate for 1 hour.

Step 2

Preheat the oven to 200º C. Remove the dough from the refrigerator, form a sausage out of it, divide it into 10 parts. Put the dough into 5 chilled molds, put the molds on a baking sheet, cover with foil and bake in the oven for 15 minutes. For 5 min. until ready to remove the foil. Take the tarts out of the oven. Reduce oven temperature to 160º C.

Step 3

Prepare a cream for tartlets with lemons - beat eggs with 50 g of sugar, carefully add lemon zest and juice of half a lemon, as well as butter, mix. Fill the tartlets with cream and put them in the oven for another 10 minutes; then take out of the oven and let cool.

Step 4

Cut the remaining half of the lemon into thin circles; Place one mug on each tartlet.

Step 5

Preheat the oven to 180º C. Put the remaining dough into the remaining molds, level it and prick it with a fork. Put sliced bananas on top of the dough, drizzle with rum and sprinkle with the remaining sugar. Bake in oven for 20 minutes, remove and let cool.

Step 6

Lubricate the finished tartlets with lemon and bananas with a thin layer of confiture.
Tip: these tartlets can also be made with other fruits, such as oranges, tangerines or kiwi. Instead of fruit jam, the top of the tartlets can be decorated with a thin layer of icing sugar. For this, 1 tbsp. l. powdered sugar must be thoroughly mixed with the same amount of freshly squeezed lemon juice. Then, with a culinary brush, apply the icing to the fruit.