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!