Publications
Prep Time: 25
Servings: 6
Cooking Time: 20
Ingredients
- 125.00ml - macadamia nuts, toasted and chopped
- 125.00ml - icing sugar
- 50.00g - butter, melted
- 6.00sheets - phyllo pastry sheets
- 4.00 - bananas
- 100.00ml - thick cream, to serve
Method
Fruit
Oven temperature: 180°C
1. Preheat the oven and grease a large baking sheet. Place the nuts and 60ml icing sugar in a mixing bowl and mix thoroughly. Brush melted butter on one sheet of phyllo pastry and place a spoonful of mixed nuts and icing sugar on top. Repeat the process with the remaining sheets of phyllo pastry and nuts until you have a pastry stack.
1. Preheat the oven and grease a large baking sheet. Place the nuts and 60ml icing sugar in a mixing bowl and mix thoroughly. Brush melted butter on one sheet of phyllo pastry and place a spoonful of mixed nuts and icing sugar on top. Repeat the process with the remaining sheets of phyllo pastry and nuts until you have a pastry stack.
2. Cut the phyllo pastry stack into 10 x 10cm squares, or cut out circles for round tartlets ? use a saucer turned upside down and a sharp knife. Place the pastry stacks on the greased baking sheet and cover with two sheets of baking paper so that they are compressed during the baking process. Bake for about 15 minutes or until the pastry is crisp and golden brown. Preheat the grill.
3. Cut the bananas into thin, round slices and arrange these on top of each pastry stack. Sift the remaining castor sugar on top and grill the tartlets for 1-2 minutes or until the bananas start to turn slightly brown and the sugar has caramelised. Serve the banana tartlets with thick cream.
