If you have a kid who’s switching out baby teeth for adult teeth and refuses to get his teeth pulled, make these and demand them be eaten. (Then make sentimental jewelry out of said baby teeth.)
The middle part was worth powering through the crust for, but I personally like teethbreaking crusts. The baking times in this recipe have been reduced, so this shouldn’t be as bricklike. I think. Haven’t tried again.
+ 1 tbsp soy margarine*
+ 7 tbsp wheat flour
+ 1 egg white
+ 1 tablet sucralose**
+ 0.5 banana
+ 1 tbsp applesauce
+ Optional: tiny apple slices
1. Mix all four ingredients for crust. Dough will be very sticky.
2. Grease cupcake tin. Divide dough into three balls.
3. Press dough into tin, forming cup shape. (Wet hands to prevent dough from sticking to you.)
4. Bake at 175 Celsius for 10 mins mid-oven, 10 mins at the bottom. Crusts should be solid.
5. Mash half banana with applesauce, scoop into crusts.
5.5. Add layer of sliced apple for decorative and/or bake control reasons.
6. Bake at 180 Celsius for 10-15 min at the top layer of the oven (or until apple slices are dry.)
Calories: 120 per toothbreaking tart.
* Or butter of your choice. Feel free to double. Or triple. Whatever.
** Hammer it until it becomes a fine powder. Alternatively use 1-3 tbsp sugar to taste.
I’ll probably try again with these new baking instructions, but the old product was still edible (if charred around the crust edges). But really, I’d rather just make apple crumble. This is too much work.
But, like, not bad, considering I basically winged it.