Banana and Chocolate Frangipane Tart
Photography by Josh Griggs.
I use this tart recipe year-round and ring the changes by topping with whatever fruit is best on the day.
Serves: 8
INGREDIENTS
2 sheets pre-rolled butter puff pastry (24cm x 24cm)
1 egg yolk or milk, for brushing
Filling
50 grams butter, very soft but not melted
¼ cup caster sugar
1 tablespoon brown sugar
2 teaspoons cocoa
35 grams ground almonds
1 large egg, size 7
8 small or 4 large firm but ripe bananas
1 tablespoon honey, warmed
raw sugar for sprinkling
To serve
icing sugar, for dusting
ice cream or cream
METHOD
Preheat the oven to 180°C fan bake.
Place one sheet of pastry on a lined, large flat baking tray.
Cut the second piece in half and gently press two edges together to make a larger sheet. Cut the other half into 1½cm strips. Brush the edges of the pastry sheet with egg yolk or milk and lay the pastry strips to make a raised border, cutting them to fit.
Filling: Stir the butter and both sugars together until smooth. Beat in the cocoa, almonds and egg.
Spread evenly over the pastry, inside the border. A small offset spatula is perfect for this. Slice the bananas 1cm thick and arrange over the top, slightly overlapping. Brush with the warm honey. Brush the pastry border with egg yolk or milk then sprinkle the entire tart with a little sugar.
Bake for 30 minutes until puffed and the base of the pastry is crisp and golden.
Cool a little then dust with icing sugar and serve with cream or ice cream.
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