Mauritian Banana Tart | Tarte Banane | Banana Pie

Nothing compared to a nice crumbly banana tart that melts in your mouth. These little banana tarts are one of the most popular Mauritian desserts, usually serve at tea time.

How to make Mauritian Banana Tart. Step-by-by instructions.
For 10 banana tarts
Tart shell - 3.5 inches

Ingredients:
500g All purpose flour (sifted)
250g butter (cold)
4 - 5 tbsp cold water
8 - 10 ripe bananas (medium)
6 -8 tbsp brown sugar
1 tsp vanilla extract
1 egg or milk (brushing)

Ingrédients:
500g de farine tout usage
250g de beurre (très froid)
4 -5 c.à.s d'eau (bien froide)
8 - 10 bananes mûres
6 -8 c.à.s de sucre roux
1 c.à.f d'extrait de vanille
1 oeuf ou du lait (badigeonner)

Notes:
If not using parchment paper - wrap the dough in cling film and chill for 20 minutes in the refrigerator. Then, turn out dough onto a lightly floured surface and roll to form into a circle shape for the tart crust. Do the same for the lattice.
Cold Water - Use very cold water as it helps to keep the fat cold so it does not melt. Add water to get a smooth dough. (it can be more than 4 tbsp depending on the quality of the flour)

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