Milk-based dough
1/4 cup melted butter
12 slices of phyllo pastry
Filling
3/4 cup chicken broth
2 tablespoons curry powder
1 tablespoon all-purpose flour
1 medium banana, sliced into thin rounds
2 cloves garlic, minced
4 boneless chicken breasts
To taste: salt
For decoration: radish slices and lettuce leaves
Optional: 12 mini muffin tin liners and a cookie cutter with a 7cm diameter
Milk-based dough
1/4 cup melted butter
12 slices of phyllo pastry
Filling
3/4 cup chicken broth
2 tablespoons curry powder
1 tablespoon all-purpose flour
1 medium banana, sliced into thin rounds
2 cloves garlic, minced
4 boneless chicken breasts
To taste: salt
For decoration: radish slices and lettuce leaves
Optional: 12 mini muffin tin liners and a cookie cutter with a 7cm diameter
Milk-based dough
Bake the oven at medium temperature
With the cookie cutter, cut out the phyllo pastry into thin strips
Baste them with melted butter
Place each strip in a mini muffin tin liner with the buttered side down
Tuck the phyllo into the bottom and sides of the liners
Transfer to a baking sheet and bake until golden brown
Unmold and reserve
Filling
In a pan, combine curry powder, garlic, chicken, and broth
Cook over low heat, stirring occasionally, until the chicken is cooked through
Remove from heat
Discard the chicken skin and bones
Cube the chicken and set aside
Pour in flour, curry powder, broth, and salt
Stir until thickened
Add sliced banana and stir to combine
Assemble the tarts by placing a spoonful of filling into each reserved tart shell
Distribute among four plates and garnish with radish slices and lettuce leaves
Serve.
