1 tablespoon ground flax + 3 tablespoons water (or 1/2 egg)
1/2 teaspoon vanilla
3/4 cup flour
1/8 teaspoon baking powder
1/2 cup mini chocolate chips
1. Cream the sugar, egg, vanilla and margarine together in a large bowl.
2. Sift in the flour and baking powder then stir everything until incorporated. Fold in the mini chocolate chips. Wrap the dough with plastic wrap and chill it in the fridge for an hour.
3. Split the dough into 12 pieces and shape them into mini muffin moulds. Poke the bottom of the tarts a few times to make sure they don’t rise.
4. Bake a 350F for 10 – 12 minutes until golden then set aside to cool.
3/4 banana mashed (use the rest for garnish)
1 tablespoon cornstarch
2 tablespoons sugar
1/2 cup soy milk
1/4 teaspoon vanilla
5. On medium heat, combine the mashed banana, soy milk, vanilla, cornstarch and sugar in a saucepan until combined.
6. Stir the custard until it starts to boil, then take it off the heat and let it thicken.
7. Fill each tart shell with about a tablespoon of filling and garnish with a slice of banana or a few mini chocolate chips. Then pop them in the fridge to set.
Lil’ bun and her friends absolutely adored these little tartlets. Their favorite part of them was the garnish I put on them. And even though I didn’t use a lot of sugar in the recipe, they didn’t really notice because the bananas in the custard was already so sweet. Regardless of what I’m making I always try to highlight the fruit that I put into it because I find fruit to be so amazing. I only wish I made more so I could try a couple of them myself! Oh and extra custard? Save it to use for making tokyo bananas (it’ll be up tomorrow)!