Ginger hazelnut tarts with maple ricotta and banana

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Over the weekend I hosted my first crafternoon, with my version of a crafternoon being: making stuff (in this case dream catchers), hanging out with friends, and treats. Heaven in an afternoon.

Leading up to the weekend, I had a recipe in progress for the treats part … which turned out to be for heart-shaped banoffee tarts: as delicious as traditional banoffee pies, but subtle enough for seconds. I used low-fat ricotta instead of cream and maple syrup in place of a traditional caramel. To make things interesting and flavoursome I used ground hazelnuts and crushed Ginger Nuts biscuits in the bases.

Here’s the recipe:

Ginger hazelnut tarts with maple ricotta and banana

Tart shell

The Roaming Kitchen’s Nectarine Hazelnut Tart recipe (substituting the Digestive biscuits for Ginger Nuts).

Filling

500g low-fat ricotta

1/4 cup maple syrup

1-2 bananas (green at the tips)

Topping

30 walnuts

1/3 cup maple syrup

extra crushed Ginger Nuts to sprinkle

Method

  1. Preheat the oven to 180˚C. Grease or line 12-14 tart moulds of your choosing. I used heart-shaped moulds, but you could just as easily use a standard muffin pan.
  2. Prepare the tart mix using the The Roaming Kitchen’s recipe above. Line the tart moulds with the mix and bake for about 10 minutes. If the tarts brown quickly, you can lower the heat or turn off the oven in the last minute to avoid burning. Cool completely.
  3. Toss the walnuts in maple syrup and toast under the grill until golden. Cool completely.
  4. When ready to serve, combine the ricotta and maple syrup. Pipe the ricotta mix into the tarts.
  5. Slice the bananas and top each tart with a banana slice.
  6. For each tart, prop two walnuts against each slice of banana.
  7. Sprinkle the tarts with the extra crushed Ginger Nuts.

Makes 12-14 tarts.

 

 

 

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