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Banana tartlets filled with coconut cream and fresh berries
2026 August 11
Ingredients
- Dough for the banana tartlet
- 3 tbsp fine spelt flour
- 1 ripe banana
- ½ tsp cinnamon
- ¼ tsp ground cardamom
- Coconut cream
- 100 ml cream
- 2 tbsp Sharkara
- ¼ tsp natural vanilla
- fresh berries and lemon balm for garnishing
- 50 g fine oat flakes
- 50 g blanched and ground almonds
- 1 tbsp Sharkara
- ¼ tsp natural vanilla powder
- a pinch of salt
- 120 ml coconut yoghurt
- 1 tsp cornflour
- ¼ tsp cardamom powder
- a little grated lemon or orange zest
preparation
Mash the bananas with a fork and mix in the remaining ingredients. Leave the mixture to rest for a quarter of an hour. Fill the muffin cases with the mixture to a depth of ½ cm and bake in the oven at 180 degrees (top and bottom heat) until golden brown (about 20 minutes).
Leave the tartlets to cool, then tap them out of the tins. For the cream, drain the coconut yoghurt in a sieve lined with a cloth for about an hour. Whip the cream with the sugar until stiff. Mix with the coconut yoghurt, cornflour, spices and grated lemon zest to form a creamy mixture.
Spoon the cream into the tartlets. Garnish with berries and lemon balm.
