Date added: January 16, 2008
1. For Single-Crust Pastry, in a large bowl stir together 1 1/4 cups all-purpose flour and 1/4 tsp. salt. Using a
2. Divide Single-Crust Pastry into 10 portions. On a lightly floured surface, use your hands to slightly flatten one portion. Roll dough from centre to edges into a circle about 3 1/2" in diameter. Lin a 3-inch individual
3. Place pastry-lined tart pans on a very large baking sheet. Bake in a 450 F. oven for 8 minutes; remove foil. Bake for 5 to 6 minutes more or until tart shells are golden brown. Cool in pans on a wire rack. Remove tart shells from pans.
4. For filling, in a medium bowl stir together sour cream and mashed banana. Sweeten with sugar (or sugar substitute).
5. Divide filling mixture among tarts; top with raspberries (or banana slices and/or kiwi slices).
| Per serving | % Daily Value* |
| Calories 154 | 8% |
| Fat 8g | 13% |
| Cholesterol 7mg | 2% |
| Sodium 73mg | 3% |
| Carbohydrates 17g | 8% |
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Jeremy has published nine recipes, rated on average 4.33 out of 5 by three other members.
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