Chocolate Hazelnut and Banana Tartlets

Serves 4

1 sheet prepared puff pastry

1 banana, sliced

1 cup Nutella

8 ounces Mascarpone cheese, at room temperature

3 tablespoons sugar

Preheat the oven to 425F.

Roll out the sheet of puff pastry into a 12 x 14 inch rectangle; cut four 6 inch circles. Press each of the circles into four individual 3-inch tart shells with removable bottoms. Place the shells on a baking sheet and poke each shell several times with a fork to prevent puffing while baking. Bake 7-8 minutes or until they are nicely browned.

Remove shells from oven and allow to cool completely.

In a bowl whip the Nutella and mascarpone together with the sugar until well blended.

Place a layer of banana slices in the bottom of each tart shell, then spoon the nutella mixture into the shells. Refrigerate for several hours before serving.

Nutella chocolate hazelnut spread is all the rage in Italy; Nutellaphiles eat it by the spoonful right out of the jar. And that may be as good tasting as it gets unless you decide to make these puff pastry tartlets. Nutella, mixed with mascarpone cheese and spread on top of banana slices in ready made puff pastry is one of the easiest desserts to make.

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