To make the pastry, combine the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg and just enough water to bring the pastry together (about 1 tbsp). Shape the pastry into a disc, wrap in cling film and refrigerate for 1 hour.
Meanwhile, to make the filling, mash the bananas and sugar together in a saucepan, then cook over low heat, stirring regularly, for 15 minutes or until thick. Add the Parisienne essence for colour and stir well. Remove from the heat and cool.
Roll out two-thirds of the pastry on a lightly floured surface until 3 mm-thick and line small tart tins, reserving some dough for tops. Roll out the remaining pastry and cut into thin strips. This will form the top of the tarts.
Spoon the cooled filling into the pastry cases, smooth tops and form lattice pattern with pastry strips over the top of filling. Brush tops with egg wash and cook in a hot oven for 15 minutes until golden brown.


  • Pastry
  • 250 g plain flour
  • 175 g cold unsalted butter, chopped
  • 1 egg
  • a little water
  • Filling
  • 10 ripe bananas
  • 4 tbsp caster sugar
  • Parisienne essence