Wednesday, April 4, 2012

Caramelised Banana Frangiepane Tart

I'm not sure if you are like me, but I have this love for tarts. From my previous posts, you will notice the variety of tarts I've baked before, whether it is sweet or savory, with fresh fruits or cheesy German style pudding tarts, I can't get enough of them! I especially love frangipane tarts with fruits in it. Somehow the buttery flaky crust with that almond nutty filling topped with fruits just make it a perfect desert....for any occasion. One of my all time favorite was the Fresh Cherry Frangipane Tarts. However, today I'm going to introduce yet another wonderful version, Caramelised Bananas Frangipane Tarts. ;)

I actually did a similar tart about 3 years back. The earlier tart I baked has a cream cheese layer on it, so it's like cheesecake in a tart with wonderful caramalised bananas...yum. :) But this new recipe is actually a much nicer version in my opinion since I love frangipane filling more then cheese cake filling. ;P Yes, the almond meal did it's magic some how, lol!
The caramel really help accentuate the taste of the bananas and gives it a deep mallow sweetness to it. Although the usual frangipane tarts are paired with tangy, juicy stone fruits or apples, somehow this caramelised banana worked beautifully. (^o^)

Ingredients for Caramelised Bananas in Frangipane Tart (makes a 10")
Caramelised bananas
5 to 6 bananas. slice into half (ripe but still firm enough)
80g sugar
20g sugar
20ml fresh heavy cream
  • In a heavy saucepan, heat the sugar and water together till it starts to turn amber. That usually takes about 4 to 5 minutes at medium low fire. Remove pan from fire and gently swirl the mixture till the color is even. Then carefully add in the heavy cream. (NOTE: the caramel will bubble once you add the cream in, so please stay at a safe distance and don't get burnt!)
  • Stir in the mixture properly till everything is even in color. At this point add in the bananas halves and place the pan back onto the stove at low heat. Let the bananas cook for another 2 minutes till all has a nice caramel coating. Then set aside for use later.
Sweet Pastry tart Shell:
260g cake flour,
120g cold unsalted butter, cut small,
80g confectioner's sugar,
2 egg yolks,
1/8 tsp salt

60g chopped dark chocolate, melted and cooled (I used Lindt 75% cocoa)
  • In a large mixing bowl, add in the cake flour, powder sugar and salt. then using only your finger tips, work the cold butter into the flour mixture. Alternatively, use a mixer to combine the ingredients till it resembles bread crumbs.
  • Next add in the egg yolks and gently work the dough but not over kneading it. Over kneading the dough will make it hard and not flaky.
  • Chill the dough in plastic wrap for at least 30 mins till ready to be used.
  • After chilling, place the dough between 2 sheets of plastic wrap and roll it out flat to about 1/4" thick. Then gently place the dough over the greased tart shell and press in the sides and making sure the edges are all even.
  • Prick some holes at the base of the pastry shell and chill it again before use.
Frangipane filling
120g butter, soften
120g icing sugar, sifted
1/2 tsp pure vanilla extract
2 large eggs
1 tbsp cake flour
165g finely ground almond meal
  • In a large mixing bowl, beat the butter, icing sugar and vanilla together till well combined
  • Add the first egg and beat well. Then crack the 2nd egg in and continue to beat till mixed in.
  • Then add in the flour and almond meal into the egg mixture and combine well. Set aside for use later.
  • Preheat the oven to 180C and take out the tart pastry that has been pressed into the greased tart tin shells. Note that no pre-baking is needed for the pastry tarts in this recipe.
  • Now coat the bottom of the tart shell evenly with the melted chocolate.
  • Now spoon the frangipane batter into the tart shell and over the chocolate coating.
  • Now gently spoon and arrange the caramelised bananas over the frangipane filling.
  • Bake in the preheated oven for 40 to 45minutes at 175C or till tester comes out clean. If the center is still soft and the sides of the pastry crust is already browning fast, cover the tart with aluminum foil and continue to bake for another 5 minutes.
  • Remove from oven and makes sure the tart is cooled before removing from the pan. Serve warm or chilled whichever rocks your boat. Enjoy!
Overall a great recipe, and definitely will be baked again in the future. Well, at least I know I can use up my ripe bananas other then just banana cake. ;)
This was the last slice that was salvaged after serving @ my in laws last weekend. Everyone loved it, heehee. ;) Hope you all will try it out as well.

Happy baking everyone!

21 comments:

Ann@Anncoo Journal said...

Beautiful tart!! I love tart too and I want to make this too. Thanks for sharing this lovely recipe, BeeBee :)

WendyinKK @ Table for 2..... or more said...

I love eating tarts, but I'm lazy to make tarts.

I love anything banana, almond (not almond extract, eeeewwww!) and caramel... and when it's all buttery...... KILL ME!!!!

鲸鱼蓝蓝蓝 said...

我很少做塔
因为懒惰捏塔皮
你请我吃吧:)

Zoe said...

This tart looks so yum! The caramelised topping looks so irresistible.

Elin said...

Bee Bee..this is such a mouth-watering tart..with those well caramelised banana on it...salivating and hungry too...another hour to lunch break and I am already hungry for dessert...maybe I shall eat the fresh banana first then make this later :)

Sonia (Nasi Lemak Lover) said...

oh, your tart is so tempting, just look at the photo, i know this is super yummy.Immediately bookmarked since i have a same 10" tart pan bought for longer time but never use before, hehehe..

ReeseKitchen said...

Aiyor....this looks so nice!! Wish I can have a bite...okay, I know it's all gone by now..hehe!

Jessie-CookingMoments said...

Hi, I'm very sure that I had come to your blog b4 but now, I've formally become your latest follower! Got to know you better via Lena(Frozen Wings). Just read about her egg white & cream white bread & she mentioned about you. I'm looking forward to browse through you bread recipes. Oh, must not forgetting to mention that this is my 1st time of seeing such a special banana tart!Beautiful & looks rich in flavour & delicious!

Honey Bee Sweets said...

Welcome Jessie! Thanks for being a follower of my blog, appreciate it! Hope you will find some recipes here that will help and interest you. ;) happy baking!! ^_^

Honey Bee Sweets said...

Heehee, you are right...all gone! But you are good in making tarts too, so I'm sure you'll be able to bake this one easy. ;))

Honey Bee Sweets said...

Sonia, you should definitely make full use of your tart pan! Whether it's my recipe or not, I bet after trying it once, you'll fall in love with it, like me, hehehe!

Honey Bee Sweets said...

Heehee, thanks Elin! You know I love your posts too, have some bookmarked and hopefully get to try it out soon.

Honey Bee Sweets said...

Thanks Zoe!

Honey Bee Sweets said...

来鲸鱼蓝蓝,留了一块给你。^_^

Honey Bee Sweets said...

I have the same sentiments about the almond extract, lol! Ai ya Wendy, I see your raspberry swirl ice cream cake I also wanna die leh.! It's my favorite flavor!!!

Honey Bee Sweets said...

Thanks Ann! Hope you will try it out too. :))

lena said...

wow bee, delicious this sounds! first the caramel bananas, then the frangipane filling and followed by the chocolate cream. i think i will close my eyes and slowly take a bite to enjoy all of its taste! Nice to see that the base doesnt require prebaked, otherwise even lazier to make!

爱丝特 said...

我喜欢香蕉塔,而且要铺上满满的香蕉,总觉得香蕉经过煮后,香味更浓郁。

Simply bakes said...

Woah, looks so rustic must be delicious! Love it hahah
-Simply Bakes

My Little Space said...

Bee, your tart looks extremely delicious. Truly mouthwatering.
Hope you're having a lovely evening.
Blessings
Kristy

Ola said...

I love tartas and I often make them in the fruit season, especially with apples or pears
this one is very elegant!

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