Makes about One Dozen (depending on the size)
One portion Sweet Shortcrust Pastry (Can use any recipe. See below the version I used)
480g Bananas (I used Pisang Emas)
1 tsp Vanilla Essence
1. Divide pastry into two portions.
Line greased tartlet moulds with 2/3rd of the shortcrust pastry.
Bake 180C for 15min.
2. Mashed bananas & sugar.
Place in a pot with VE & cook until it is thick.
3. Place a tbsp of banana filling into case.
Cover with the remaining 1/3rd pastry like shown in the photos.
Brush surface with beaten egg.
Bake 180C for 30min.Roz@HomeKreation
SWEET SHORTCRUST PASTRY:
30g Cornflour125g Cold Butter - cut small
65g Caster Sugar
1 small Egg
1 Egg Yolk
1 tsp VE
Mix all using processor to form dough.
Do not knead but mix just enough to bind.
Chill 30 min in fridge before use.