• Pâte sucrée, using
• 6 oz. flour, etc.
• 3 bananas
• juice of

Line 12 patty tins with pâte sucrée and bake them “blind” in a moderate oven (350 ° F., Gas 4). Allow to cool. Chop the bananas with the lemon juice and add sugar and walnuts. Pile the mixture into the tartlet cases. Pipe a large rosette of whipped sweetened cream on top and dredge with grated chocolate.