Banana Cream Tarts With Raspberries

Total Time: 43 mins Preparation Time: 30 mins Cook Time: 13 mins

Ingredients

• Servings: 10
• 8 ounces light sour cream or 8 ounces nonfat sour cream or 1 (7 ounce) carton purchased creme fraiche
• 1 medium bananas, mashed (1/3 cup) or 1/3 cup mashed mango
• 1 teaspoon granulated sugar (or granulated heat-stable sugar substitute,splenda) (optional)
• 1 cup raspberries
• semisweet chocolate (optional)
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 4 tablespoons water, divided

Recipe

• 1 preheat oven to 450°f.
• 2 prepare pastry dough. divide dough into 10 portions. on a lightly floured surface, use your hands to slightly flatten 1 portion. roll dough from center to edges into a circle about 3 1/2-inches in diameter. line a 3-inch tart pan with pastry. press pastry into fluted sides of tart pans; trim edges. prick bottom of pastry. repeat with remaining portions of pastry. line pastries with a double thickness of foil.
• 3 place pastry-lined tart pans on a very large baking sheet. bake 8 minutes; remove foil. bake for 5 to 6 minutes more or until pastry shells are golden. cool in pans on a wire rack. remove pastry shells from pans.
• 4 for filling, in a medium bowl, stir together sour cream or creme fraiche and mashed banana or mango. if desired, sweeten with sugar or sugar substitute.
• 5 divide filling mixture among pastry shells; top with raspberries, banana slices and/or kiwi slices. garnish with chocolate curls, if desired.
• 6 tart pastry:.
• 7 in a medium bowl, stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. push moistened dough to the side of the bowl. repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (4 to 5 tablespoons cold water total). form dough into a ball.