Calling out Mauritians from everywhere!
Clean shoes, checked. Shirts well ironed, checked. Hair done properly, checked. Perfect! Are you well aligned for the flag raising ceremony? I mean that’s how it used to be, right? The hustle and bustle before the Independence Day ceremony at school. Repetitions every morning in order to ensure a proper coherence during the flag raising ceremony. We certainly can’t forget these memories of back then. Standing for an hour or two under the sun, with the teachers double checking on you and your friends. Those were the days though, you definitely can’t forget where you come from no matter where in this world you are at.
In praise of the cakes! I was definitely looking forward to the cakes and refreshments, were you not? Come’on those little pastries and Eski – Soda drink!Were they not tempting and making your eyes glow? I always made sure I was in the front line so that I can choose from the varieties of sweets from the box. So many to choose from, Mille – Feuille , Custard Puff Pastry, Napolitaine and there lies my sweetheart – Banana Tart. I would wait eagerly and hoping that there will still be some left when they will call upon me. I was so in love with the lattices and crust to be honest. I would sometimes eat the lattices off first followed by the banana filling and gorgeous crust. A little crusty , fondant sweet and banana heaven!
For this year I am trying to bring in more of the sweet side to the blog. Previous post on the Custard sponge cake was such a pleaser to many, which I am so thankful for the support always. You all know I am not very good at baking to be honest but for this year I made it a challenge to learn and bake more often. I have been growing up in a family where sugar has not been very present while growing up. Hence why I am not much into desserts and sweets. But who can resist a good banana tart, topped with one scoop of vanilla ice cream and one bite of crunchy lattice quickly followed by a fondant inside! Mmmm..
Mauritian Banana Tart – Tarte Banane Mauricien
Approx. 10 mini tartlets
Base – Crust
- 200g of all purpose white flour
- 180g of unsalted butter
- 3 tbsp of cold water
- 6-7 over ripe bananas
- 2 tbsp of vanilla essence
- 1 tbsp of unsalted butter
- 2 tbsp of brown sugar
- 100 g of all purpose flour
- 75g of unsalted butter
- 1/3 cup of liquid milk for glazing (approx. 70ml)
- Pre heat your oven at 180°C for about 30 mins.
- In a large bowl, add in all the above mentioned ingredients for the tart base. Carefully add water to make it into a dough. The crust base should be of a crumbled consistency yet a little firm when pressing into the moulds.
- Wrap in clingfilm and leave to rest in the fridge.
- In the mean time , place your saucepan on a low heat.
- Throw in the ripe bananas, vanilla essence , brown sugar and butter and mash them until a lump free mix is obtained.
- Slow cook until the banana mixture turns into a darker colour.
- Take the dough out and roll them onto a flat surface to place into your desired moulds. I chose mini tartlets mould size but you can actually bake it in any desired large mould of your preference.
- Butter and line the moulds with the rolled out dough and gently press with the rolling pin to remove the excess trimmings.
- Leave another 10-15 mins in the fridge to rest before filling the tart base.
- Next take another bowl and start by adding all the above mentioned for the lattices dough. Wrap in clingfilm and leave to rest for 15 mins.
- Take out the tart mould/s and fill in with a generous quantity of slow cooked ripe banana mixture.
- On a dusted flat surface, roll out the dough for the lattices about 0.5 cm thick and cut into vertical stripes. You can either use a ruler and knife to get the right diameter else a pizza cutter should work fine.
- Overlap the lattices on top of each other on the banana tart.
- Brush with liquid cold milk on top of the tarts making sure you coat all the edges as well.
- Bake at 180 again for approximately 30 minutes until the lattices turn brown.
- Cut right through and serve with vanilla ice cream.