2. Cut the phyllo pastry stack into
10 x 10cm squares, or cut out
circles for round tartlets ? use
a saucer turned upside down
and a sharp knife. Place the
pastry stacks on the greased
baking sheet and cover with two
sheets of baking paper so that
they are compressed during the
baking process. Bake for about
15 minutes or until the pastry is
crisp and golden brown. Preheat
3. Cut the bananas into thin,
round slices and arrange these
on top of each pastry stack.
Sift the remaining castor sugar
on top and grill the tartlets for
1-2 minutes or until the bananas
start to turn slightly brown and
the sugar has caramelised.
Serve the banana tartlets with
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