The Clarisa nuns' banana and hazelnut tart (Tarta de plátanos y avellanas hermanas Clarisas) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 405) by Anya Von Bremzen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on July 24, 2014

    This is lovely and not hard to make. I did not have puff pastry so I subbed in the sweet tart crust from Dorie Greenspan's baking book and it turned out great. The pineapple custard and pineapple juice-soaked bananas give you a tart that is not too sweet like some banana desserts can be. We couldn't wait and ate the first pieces while it was still slightly warm but I think it will be even better when it fully cools.

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