Beatrice Tartlets

Preparation info

  • 12

    • Difficulty


    • Ready in

      15 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About



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.