Maple Syrup and Banana Tarts

  • Preparation 45 MIN
    Cooking 8 MIN
    Chilling 1 H 10 MIN
  • Servings 4






  1. In a bowl, combine the flour, cocoa and salt.
  2. In another bowl, cream the butter with the icing sugar. Stir in the egg yolks.
  3. With a wooden spoon, stir in the dry ingredients gently until the dough is smooth. Shape the dough into 4 balls with your hands. Cover with plastic wrap and refrigerate for 30 minutes.


  1. Meanwhile, in a saucepan, bring the maple syrup to a boil. Cook until a candy thermometer reads 120 °C (248 °F).
  2. Add the butter, puréed banana, rum and vanilla. Cook for 2 minutes, whisking constantly. Remove from the heat and let cool.
  3. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  4. Roll out the dough to 3-mm (1/8-inch) thick and line four 10-cm (4-inch) tart pans with removable bottoms. Refrigerate the dough for 10 minutes before baking for 8 to 10 minutes. Remove from the oven and allow to cool.
  5. In a bowl, gently combine the cooled filling with the sliced bananas. Pour into the tart crusts. Refrigerate for at least 30 minutes and serve with whipped cream.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 740  
Total Fat 30.7 g  
Saturated Fat 18 g  
Sodium (salt) 135 mg  
Carbohydrates 112 g  
Fibre 4 g  
Protein 7 g