Coconut & banana mini tarts

Coconut & banana mini tarts

Number of people : 6 people people

Ingredients

  •  300g shortcrust pastry or shortbread
  • 400g Sojade banana alternative to yogurt
  • 2 eggs
  • 3 bananas cut into discs
  • 3 tablespoons of shredded coconut
  • 1/2 teaspoon of cinnamon
  • 3 tablespoons of demerara or muscovado sugar

Method

  1. Preheat the oven to 180°C.
  2. Press the chosen pastry into lightly greased individual tart moulds.
  3. Beat the Sojade dessert, the eggs, the coconut, the cinnamon, and the sugar together in a receptacle and divide the mixture among the tarts.
  4. Lay the banana slices on top of this.
  5. Bake in the oven for thirty minutes or so. The top should be browned.

Sojade's promise

Sojade products are gluten- and lactose-free
Sojade products are gluten- and lactose-free
Bisphenol A- and phthalate-free packaging
Bisphenol A- and phthalate-free packaging