Banana Muffin Tarts with Dulce de Leche and Whipped Cream

That´s a long name for a dessert. Each ingredient is a vital part, and I wanted the title to resemble that. Just in case you think you´re in for an average banana cream tart. My answer, and personal opinion, is a resounding no. As a result of some left over banana muffin batter, this is one of the most amazing, last minute afterthoughts I´ve had in a long time.

It started with the well-known banana bunch turning black and me searching for a recipe to use them. Since I write another, very neglected some might add, Spanish blog I made some banana muffins that would make a nice post; translated books of north-american sweets do not abound here. Here´s where I was left with some extra batter. This usually ends up in any little mold I find, helping me try new shapes and sizes while cutting my losses in case it doesn´t work out.

The resulting flat muffin was perfect for something I´ve been wanting to try for a while.

Bananas with dulce de leche are everyone´s memory of a childhood dessert (here of course). Just the banana, fresh out of the skin, with the dollop of ddl on the side. This is so good it evolved into banana+ddl+milk smoothies. So good.

But back to our main story here, the fact that the base is a muffin makes a big difference. The texture is soft but moist and firmer than that of a regular cake. Then the piling of a layer of good dulce de leche, whipped cream, fresh bananas and a sprinkle of chopped bittersweet chocolate and toasted walnuts… it takes you wherever you want to go. Really. 
For me is the adult version of my childhood treat but for many it will be a discovery from which there is no turning back. Unless you´re not into this kind of sweet combinations, of course, but then I suspect you stopped reading after the title.

BANANA MUFFIN TARTS WITH DULCE DE LECHE AND CREAM

The amount of ddl, cream, chocolate and walnuts can be varied according to your personal taste.

Ingredients

1 recipe banana muffins (see below)

1 1/2 cups dulce de leche

1 cup heavy cream

1 Tbs confectioners´ sugar

2 bananas, each sliced into rounds

¼ cup chopped bittersweet chocolate

¼ cup chopped toasted walnuts

Directions

Place unmolded banana muffin rounds on flat work surface. With a spoon, or piping bag if you want nicer tarts, put about 2 Tbs of dulce de leche on each tart bottom.

Whip cream with sugar to fairly firm peaks, and spoon 2 or 3 Tbs of whipped cream over dulce de leche. Add three rounds of fresh banana slices and then a few chocolate chunks and walnuts on top of the fruit and cream. The fresh banana should be added right before serving, as it turns dark pretty fast.

Repeat with remaining tart bottoms, ddl, cream, chocolate and walnuts.

Serves 12.

BANANA MUFFINS

from The Muffin Lady, by Linda Fisher and Andrew Marton

These are great on their own, with a cup of walnuts or chocolate chips, or a mix of both.

Ingredients

3 ripe bananas

1 cup oil

2 eggs

1 cup sugar

2 cups flour

2 teaspoons baking poder

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon cinnamon

1 teaspoon vanilla extract

Directions

Preheat the oven to 350ºF

Place oil, eggs and sugar in bowl and beat with electric mixer for about 2 minutes, until light and almost doubled in volume. Add vanilla.

Sift dry ingredients. Add to the wet mixture and mix with a spatula just until incorporated. Do not over mix.

Place in buttered tartlet molds and bake for 20 to 25 minutes, until springy and a tester comes out clean. Cool on rack.