Banana tartelettes (mini tarts) Recipe without moulds or rolling pin needed

Banana tartelettes Recipe, no rolling pin. Ingredients for the caramelized banana paste 5 medium ripe bananas 2/3 cup of granulated white sugar 1 tbsp tapioca starch (poudre change) Ingredients for the pastry dough 2½ cup of plain flour 1/2 cup of milk powder 120g softened butter or baking margarine (without trsnsfat) 1 egg yolk 1 egg white for egg wash Method Mash the banana and add sugar, let cook until it turn brown in color that is the caramelized banana. Stir occasionally. Let cool then add 1 tbsp of tapioca starch. Mix well. Set aside. Prepare the dough Add flour and milk powder. Mix well. Add butter and mix with your fingers only without kneading. Add egg yolk, mix again. Add 3 tbsp of cold water and mix with your fingers again well until it forms into a soft dough. Refrigerate for 30 minutes or until firm. Line a flat baking tray with parchment paper or simply greased with margarine and dust with flour. Divide the dough into 2 portions, 1 portion a bit smaller. Use the bigger dough and divide it into 9 to 12 small portions. Flatten them with your fingers. Place them into your prepared baking tray. Divide the banana paste in 9 to 12 portions as well. And add each the middle of each dough. Use the last small dough to make stripes by rolling them with your hands and place them in cross patterns over the tarts to cover. Press the edges. Place in fridge for 10 minutes while preheat the oven as well. Bake for 15 minutes 180 degrees C. Until light golden in color.