Prepare the shortbread dough. Flour chop with a knife and cold butter into crumbs. Add the powdered sugar, mix well. Two yolks whisk with a fork, add to the crumbs and knead the dough.

Divide the dough into two pieces, one smaller, put it in a refrigerator. Roll the dough between two pieces of baking paper, cut an appropriate size shape or simply the knife blanks, to transfer them to the molds for tartlets, with your fingers to form blanks for cakes. Put into the refrigerator for 20-30 minutes.

Meanwhile, cook the filling and "drawing" a lot. For the filling, banana peel and cut into thin circles. Chocolate and nuts are chopped. The number and size - to taste. I have 6 of them left 30-40 grams of chocolate, 6 or 7 walnut halves and 1 heavy banana. For "drawing" mass mix 10 grams powdered sugar, cocoa powder and flour. Add 1 egg white and 15 grams of softened butter, mix until smooth. The mass will be thick, it should be diluted to the consistency of thick sour cream with milk or cream. I should note that this mass turns out very much, feel free to reduce by half, still a lot. Leftovers can be stored in the refrigerator in a sealed container for a few days. It can be used as a glaze, which is resistant to high temperature.

Chilled tarts with no filling, bake for 5 minutes in a preheated 185-190*With the oven. Before baking the bottom of the tartlets in several places to pin a fork. After 5 minutes, remove the tarts and fill with stuffing to the bottom of the three circles of banana, top with chopped nuts and chocolate (do not overdo it, not the chocolate will melt and will flow out through the top), cover with slices of banana.

A pending piece of dough to roll out thinly between two sheets of baking paper, cut with a mold cover for cakes. Carefully remove from the paper, transfer to the prepared tarts, press the edges. For cover to apply the pattern "drawing" a mass with a stencil and brush. I as a used stencil paper laced doilies. The stencil is carefully removed, taking care not to smear the pattern. Bake cakes about 20 minutes, focusing on the color of the edges of cakes - how to Pozolotina ready.

Before serving the cakes to cool completely. Hot the banana taste is too dominant. The next day the cakes are also very tasty.