Directions

For the tartelettes:

Knead the flour, margarine, sugar, salt, 1 sachet of vanilla sugar, an egg and baking powder into a smooth dough. Wrap the dough in plastic wrap and chill for 30 minutes. Then roll out in portions and line 5-6 greased tartlet moulds (Ø 8-10 cm) with it. 

 

Cover the tartelettes with baking paper, weigh them down with pulses and pre-bake in the oven at 180 °C top/bottom heat for approx. 20 minutes. After 12 minutes, remove the baking paper and the pulses and bake the tartelettes for another 8 minutes. Leave to cool briefly.

 

For the filling:

Peel 2 bananas and cut into pieces. Bring the blueberries and agave syrup to the boil and purée finely with the banana slices and lemon juice. Stir in the cream cheese, flour and eggs. Divide the mixture between the ramekins and bake in the oven at 160 °C top/bottom heat on the lowest shelf for about 30 minutes. Leave to cool

 

Clean the remaining fruit, wash if necessary and cut into bite-sized pieces. Cover the tartelettes with the fruit, sprinkle with lemon balm leaves and, if desired, berry flakes and serve.

 

Perfect in every way!

 

Your Dole team