This has an amazing flavour. Chocolate Frangipane tart with banana and caramel will have you in love
Chocolate Frangipane Tart with Banana and Salted Caramel
I made this tart when I was going to lunch at a friends house. I asked what kind of dessert they would like and they said chocolate so, this was my contribution. Its a kind of take on a banoffee pie. Its got banana and chocolate and salted caramel thrown in. What’s great about this is will last for days. It will survive a strenuous trip in the car and it will be easy to cut.
And now you are asking……”whats frangipane”? Isn’t that a flower? Ha, no……. it’s a mixture that is light and fluffy from vigorous mixing and it is made by beating butter and sugar then adding eggs and most usually almond meal. Like other recipes it can be adapted to suit what you have and what you can eat.
Frangipane is a great base for a tart because it makes a deliciously moist and soft filling that holds any fruit in place, any fruit at all…….. apricots, strawberries, raspberries, peaches….is it winter?, then quinces, citrus fruit, apple, rhubarb, pears…. really, it is the best. To make the mixture light and fluffy I used pure icing sugar so that the sugar didn’t have to break down and melt into the butter before it gets fluffy and light. I also used hazelnut flour and added cocoa to make an unusual chocolate flavoured frangipane. You can do the same or leave out the chocolate altogether.
Pre-bake the tart case. This isn’t compulsory, but it makes for an amazing crunchy base. The base of your tart case can be painted with jam and then filled with the frangipane mix before placing fruit on the top and baking.
- 250 gm plain flour approx 1- ½ cups
- 40 gm pure icing sugar ¼ cup
- 125 gm butter chilled unsalted, chopped
- 1 whole Egg 70 gm
- 1 Tablespoon water cold
- 200 gm butter softened unsalted
- 150 gm pure icing sugar sifted
- 100 gm Hazelnut flour or almond meal/ flour
- 100 gm dutch cocoa
- 2-3 whole bananas
- 2 whole eggs or 3 small eggs
- 1 whole yolk
- 1 Tablespoons water
- 125 gm caster sugar
- 2 drops lemon Juice add to water
- 200 gm butter chopped cold
- 50 ml thickened cream 1/4 cup
- 1/4 teaspoon flaked sea salt or salt to taste.
You can replace hazelnut: 200 gm almond meal
Use unsalted butter to reduce over salting in caramel
Praline recipe here
Making chocolate frangipane
Recipe for Hazelnut Semi freddo HERE
Here’s a quick peek at making salted caramel and putting the tart together.
Semi freddo recipe can be found in “here”.
Strawberry Frangipane Tart recipe here