I am back to tarts again. Don’t ask me what it is about them because I really don’t know. They take longer to make than muffins or a cake so why do I insist on making them? Maybe it is some deep memory of childhood that calls me to them, maybe it’s the creativity of being able to fill them with an endless variety of goodness. Who knows?
For this tart, I used the pastry recipe for blueberry almond tarts. And then I made a delightful, simple and healthy chocolate banana filling which takes all of 5 minutes to prepare and doesn’t require cooking. You will thank me for this idea.
This post will be short and sweet because time is short tonight after taking one and a half hours to get home – a trip which usually takes 10 minutes in non-rush hour and 30 minutes in rush hour. Our one and only motorway going north over the Harbour Bridge to the North Shore of Auckland where we live was closed for 14 hours. Yes, the north bound side was completely closed for 14 hours because the police shot a runaway criminal after a 200 km chase. Even in New Zealand we have moments of excitement – albeit negative excitement. The main problem is that there is basically no other way across the water to the centre of the city where most of us work unless we want to make a massive detour to the end of the western motorway and then proceed towards town. Hence, an event like this paralyzes more than half the city into a massive gridlocked mess. But we did eventually get home though we could have walked faster and now I have to rush through this post so I can get on with the rest of my night’s activities.
- 3 bananas
- 1 tbsp maple syrup
- 2 tsp vanilla
- ¼ cup coconut oil
- ⅓ cup cocoa
- Melt the coconut oil if it is solid.
- Place everything in a food processor and process until smooth.
- Spoon into the cooked and cooled pastry shells.
- Refrigerate until cold.
- Serve with a little cream ( a little is low Fodmap) and a few stewed strawberries.
Tarts look so nice! So do muffins and a cake, but of the three, I’d choose a tart every time – I just like the way they look. And so often their flavor is better than that of a muffin or cake. Sorry about your commute – that sort of thing dives me crazy, but there’s nothing you can do about it.
Yep, tarts win every time.
Fortunately, we knew it was going to happen because the motorway had been closed all day so we just relaxed and chatted our way home.
These look terrific, Suzanne! And love the idea of stewed strawberries as a garnish…mmmmmmm.
Strawberries are so out of season here and I don’t know where these appeared from. I was a bit suspicious of them so I decided to stew them and that brought out the flavour – along with a little wine to stew them in.
Lovely tarts, these flavors are wonderful together!
Thanks, Laura.
It’s unbelievable that the police would close a road for that length of time when they are fully aware there is no alternate route. It sounds like utter madness to me. An hour or two I can understand. Anyway, your tarts look very good but I do agree, tarts take so much longer to make than muffins! xx
I agree that it is unbelievable. I think because we have so few incidents like this that procedures are maybe not so strong and a lot of fluffing around happens. Anyway, all was back to normal this morning.
These look gorgeous Suzanne, I’ve been away for some time now but your recipes keep getting more and more delicious! Sorry to hear about your commute.
Thanks so much, Nik. I hope you had a good break.
I think the crispy little tart shells would have me enjoying the tarts over and over no matter the delicious filling.
It’s the combination of the crisp tart shells with soft creamy fillings that gets to me and makes tarts such a big favourite.
I like tarts too. Maybe it’s the individuality of them – not sure. These look yummy.
Yes, there’s something about having a mini tart all for yourself – your own private dessert.
Suzanne, your tarts look delicious and perfect with my coffee or tea. Beautifully presented and for sure very delicious recipe! Thanks for sharing and have a great weekend!
Thank you, Sandra. They are all gone now but it is a recipe worth repeating.