• To make the tarts in such a shape, i have used the real shells of the scallops, saved from one of my previous recipes and well washed in the dishwasher.
• Roll the pastry about 5 mm. thick.
• Cut it the right size to fill the shell, press well on the shell.
• Bake (180°) for 20 min or until golden brown.

For the banana soup and the rest....

• Cut in pieces the banana and whip it in a food processor with the yougurt and 5-6 drops of lemon juice.
• Melt in a bain marie the chocolate and brush it on the cakes, let it dry..
• Fill the cake with the banana soup, garnish with strawberries and diced banana, sprinkle with icing sugar.
• Let it rest for 30 minutes in the fridge before serving.