Tarte Banane

What we know so far

Tarte banane is the classic of Mauritian home baking and of the tabagie counter: a shortcrust shell filled with very ripe bananas cooked down slowly with brown sugar and vanilla until dark, thick and almost caramelised, topped with a lattice of pastry strips and brushed with egg. It is sold as small tartelettes for tea and made as one big tart for the family table, eaten at room temperature, never chilled. Some families stir a little cocoa or a capful of rum into the bananas; the dark, sticky filling is the point.

The draft was written from 2 published sources and holds 12 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting