Mini Banana Pies Mauritian Style - (Tarte à la banane) | Vegan & Sugar Free Recipe
One of the most popular Mauritian pastries. Very easy to make and great for morning or afternoon tea. This is my Vegan & Sugar Free version.
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Shortcrust pastry
  1. 200g plain flour
  2. 90g vegan margarine or butter (cold)
  3. 50ml water (cold)
  4. 1/2 tsp baking powder
  5. 1 pinch salt
Banana filling
  1. 4 ripe bananas
  2. 1/3 cup soft dates
  3. 1/3 cup hot water
  4. 2 tbsp finely grind coconut flour
  5. 1 teaspoon vanilla extract
  6. Oats milk for glazing
Prepare banana filling
  1. Place the dates in a food processor or high-quality blender.
  2. Add the water and process for about 30 seconds. Turn off the machine and scrape down the sides. Process the mixture for another 30 seconds.
  3. If the mixture is still sticky and noticeable chunks of date are still present, add water 1 teaspoon at a time and process until a smooth paste is formed.
  4. Peel and slice the bananas. Add date paste and mix well.
  5. Place in a thick bottom pan and cook over medium for about 15 minutes.
  6. Mash and stir bananas occasionally. Then add coconut flour and vanilla extract. Remove from heat and set aside to cool.
To make the dough
  1. Place flour in a bowl. Add salt and baking powder.
  2. Cut margarine into small pieces and fold into flour. Keep cutting and folding until margarine are small and well mix. Then work the mixture between the fingers by rubbing in and lifting the flour. Mixture should ressemble fine breadcrumbs.
  3. Add water and knead to form a nice and smooth dough. The dough should not be sticky and the inside should look like the texture of the inside of bread.
  4. Refrigerate for 1/2 hour.
  5. Roll out a single pie crust on a flat surface. Use a large cookie cutter or any sort of circular lid to cut out a 4-inch circle of dough. Press each dough circle into the bottom of a muffin tin so that a tiny rim of dough remains sticking out the top. Repeat with remaining dough to fill all cups.
Fill and make the pies
  1. Preheat oven at 180 degrees Celsius (350 degrees Farenheit).
  2. Fill each cup (you can use muffin tins) with pie until the filling nearly fills the cups.
  3. Use the remaining dough to cover the tops of each pie. To make a lattice crust, use a knife or pizza cutter to cut out thin strips of dough, then lace together to form a lattice. To make a standard crust, cut out a circle of dough just large enough to cover the top of the crust. Use your fingers to gently press the top crust to the bottom crust until they stick together and no gaps remain.
  4. Use a pastry brush to brush the tops of each pie with oats milk. Then bake for 25-30 minutes, or until the crust is lightly golden and the filling begins to bubble.
  5. Remove and let cool for at least 15 minutes. Then very carefully use a knife to loosen the edges of each pie and gently lift each pie out. Serve immediately or cover and refrigerate.
Petra Kavšek The Foodie