Tartlets to make in August, the perfect season for blackberries! On an extra-crispy pastry base, a creamy vanilla compote of bananas will perfectly match these small delicate berries! I made these tarts with blackberries picked from a bramble and nettle path, so a well-deserved dessert!
Recipe for 8 blackberry and vanilla banana compote tarts:
-210g of flour
-125g unsalted butter in pieces
-25g almond powder
-50g beaten egg
-1 pinch of salt
-35g icing sugar
-100g of brown sugar
-2 vanilla pods
-250g of blackberries
Prepare the sweet pastry:
Put the ground almonds, icing sugar, flour, salt and butter in pieces in the bowl of the kneader.
Sand the mixture to incorporate the butter with the “k” of the robot. Or by hand!
Add the beaten egg in advance and mix just to incorporate it, but no more!
Put a ball of dough on parchment paper and put a second sheet of paper on it. Spread with the roller without adding flour, everything stays clean!!
Roll out the dough quite thinly and line with 8 pie circles cm, making sure to flatten the dough at the bottom of the circle. The right angle must be perfect!
Cut the excess dough by passing a knife around the circle!
Do the same for all the circles!
Prick the bottom of the dough with a fork on all the circles.
Then put a sheet of cellophane paper ( SPECIAL MICROWAVE COOKING!! The others melt! ) on a pastry base.
Fill with flour by pressing down to fill the bottom at right angles!
And close like a little bundle.
At this stage, we have small perfectly dark circles!
Leave to rest on a baking sheet lined with parchment paper in the fridge for an hour.
Preheat the oven to 180°C.
Bake for 15 minutes at 180°C with the bag of flour, then after some time, remove the bag by simply pulling upwards. Remove all the bags in this way.
Carefully remove the pastry bases as well. Put the dough back in the oven for 15-20 minutes, watching.
We then obtain dough bases ready to be filled with delicious chocolate cream!
If we have done the job well, we can see the right angle!
Prepare the banana compote.
Put the peeled bananas, sugar and vanilla pods in a caserole (in the picture, there are only 2 bananas, I just made less, I wanted 4 tarts!).
Mash the bananas with a fork and put on low heat.
Cook for about 10 minutes to evaporate the liquid juice and obtain a compote-like consistency.
Open the vanilla and scrape out the inside, put the vanillin in the banana compote.
The banana compote is ready. Let cool completely.
Top the cooked pastry shells with 2 tbsp of banana compote.
And cover with blackberries.
Chill for one hour before serving!