Kuttu Tarts, Caramel Banana & Peanuts

Makes 12 tarts


Kuttu atta (buckwheat) – 1cup

Ghee – ¼ cup

Sugar – 2tsp

Sendha namak – a pinch

Water – as required

For filling

Sugar – ½ cup

Cream – ½ cup

Banana – 1no

Peanuts (roasted, skinless) – ¼ cup

Mint Leaves – for garnish


For making tart shells mix and rub together kutu atta, ghee, sugar and salt till crumbly.

Now sprinkle little water to make a dough. Making a dough may be a bit tough as this flour does not have gluten. So use cold water and collect the dough in your hands.

Now divide the dough into small balls and in greased tart moulds press the dough balls to give the shape of the mould. Place all the moulds in a kadai or a deep pan and cover it.

Cook on low flame for 25mins or till the tart shells are cooked.

Remove them and let them cool completely.

In a fresh pan add sugar and melt it over gentle heat to caramelise it. Once it turns amber colour add warmed up cream and let it mix with the sugar. Once they mix remove from heat and add banana and roasted peanuts.

Put them in a grinder and blend into a smooth puree. Let the puree cool, you can also refrigerate it for a while to make it chilled.

Remove the tart shells from the mould and fill them with the caramel banana filling. Garnish with a slice of banana and a mint sprig. Serve immediately.