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FOR THE LEMON MOUSSE
Put in the mixer bowl the fresh cream and the powdered sugar and use the mixer to make whipped cream.

Empty the cream in a large bowl and without washing the mixer bowl, add yoghurt and honey. Work at a low speed adding little by little the lemon juice.

Once fully integrated, stop the mixer, add the lemon zest and little by little the whipped cream. Mix gently with a spatula adding gradually the whipped cream until it is finished and till to create a nice soft mousse.

Transfer the mousse into a pastry bag, close well and leave in the fridge to prepare the tarts and bananas.

FOR THE MINI TARTS
Spread all Fillo Beirut ZIMI PSACHNON on the kitchen countertop and with a sharp knife to cut into quarters. Put the fillo aside. Spread with a little butter a special baking pan for muffins.

Take four pieces of fillo Beirut, grease them with butter and put one above the other. Catch and the 4 fillo together and put them in one of the buttered cases. Repeat the process with the remaining fillobeirut.

Bake the mini tarts in a preheated oven at 180 ° C for 20 minutes until turned golden brown.

Take the baking pan from the oven, take out carefully the mini tarts and leave them on rack to cool.

FOR CARAMELIZED BANANAS
Put a nonstick frying pan over medium heat. Add the butter and sugar and stir until the sugar melts and the butter become slightly brown.

Add the sliced bananas, increase heat and stir gently for 2-3 minutes.

Add the brandy and once the alcohol evaporates withdraw from the fire.

FITTING
Since the mini tarts have cooled, fill them with lemon mousse. Share the caramelized bananas and garnish with few mint leaves.