• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

My Kitchen Stories

GET NEW RECIPES AND STORIES DIRECTLY TO YOUR EMAIL HERE

  • Home
  • Recipes
    • Recipes A-to-Z
    • Recipe Index
    • Post Gallery
    • Stacks of Cakes
  • Travel
  • Stories
    • Chefs at Work
    • How To:
    • Reviews
    • Interesting Ingredients
    • Videos
  • About / Policies
    • ABOUT/DISCLOSURES/POLICIES
    • SERVICES
    • Awards
    • Partners
    • CONTACT

Chocolate Frangipane Tart, Banana and Salted Caramel

May 22, 2013 by Tania 25 Comments

Sharing is caring!

2 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

This has an amazing flavour. Chocolate Frangipane tart with banana and caramel will have you in love

Chocolate Frangipane tart with praline

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.

Chocolate Frangipane tart with caramel Semi freddo

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.

Chocolate Tart with bananas

Chocolate Tart with bananas

Chocolate Frangipane tart with praline

Chocolate Frangipane Tart, Banana and Salted Caramel

Caramel, banana and Chocolate . This is a match made in heaven. Cup measurements are Australian cup sizes
5 from 7 votes
Print Recipe Pin Recipe
Course Dessert
Cuisine dessert
Servings 8

Ingredients
  

Pastry

  • 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

Chocolate Frangipane filling

  • 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

Salted Caramel Glaze

  • 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.

Instructions
 

  • Use a 23cm ( 9-10in) tart case with a removable bottom. Set the oven to 180C or 350F
  • Make the pastry by adding the flour and sugar to a food processor along with chilled cubed butter and a small pinch of salt and blitz this mixture till it is combined and looks a bit like dried crumbs. Mix the egg and chilled water and beat together. Add all but a tiny drop of the egg mix and blitz. The pastry should come together in a soft ball. If there are still a lot of dry bits then add the rest of the liquid and blitz again.
  • Turn onto a bench and flatten the dough, wrap in plastic and put into the fridge till chilled.(20 minutes)
  • Once rested bring the dough out and let it soften 5 minutes before rolling to fit your tart case. You can roll it out with a little flour and put it between a couple of pieces of baking paper. Put the prepared tart tin in the fridge to firm up the pastry (15-30 minutes), the freezer works well.
  • Bake the pastry case blind ( Line with paper, fill with beans and bake. Remove the paper after 15 minutes and finish baking the tart without the beans and paper till golden, Cool)
  • Using an electric mixer beat the butter and icing sugar till very light in colour and fluffy. Add the eggs one at a time and them the cocoa. beating all the time. Add the flour of nut meal and beat through. Set this aside (It can be done the day before, take it out of the fridge and let it come to room temperature before using)
  • Put cut bananas onto the tart case and then spread the frangipane on top.
  • Bake for 30- 35 minutes testing by pressing your finger tips into the middle. It will be soft but have a little give. Cool
  • Have all of the ingredients ready including the butter cut into cubes, the cream and a whisk.
  • Put the sugar into a small saucepan. Swirl to combine the liquid and dissolve the sugar. When the sugar is dissolved turn the heat up a little. Watch while it starts to colour. I like to let it get very dark before adding the cream and stirring. Take off the heat. Next add the butter 1/3 at a time whisking well. You will end up with a dark shiny sauce. Add a 1/4 teaspoon of flaked or sea salt and stir. Pour onto the tart and tilt from side to side so the caramel spreads easily

Notes

You can replace hazelnut: 200 gm almond meal
Use unsalted butter to reduce over salting in caramel

Praline recipe here

Making chocolate frangipane

Chocoalte Frangipane Tart

Recipe for Hazelnut Semi freddo HERE

Here’s a quick peek at making salted caramel and putting the tart together.

Chocolate Frangipane Tart caramel

Strawberry Frangipane Tart made like chocolate Frangipane Tart

Semi freddo recipe can be found in “here”.

Strawberry Frangipane Tart  recipe here

Pear caramel Frangipane Tart made like Chocolate Frangipane Tart

Pear Frangipane tart

www.mykitchenstories.com.au

 

Sharing is caring!

2 shares
  • Share
  • Tweet

Filed Under: Chocolate, Pies and Tarts, RECIPES Tagged With: baking, Chocolate and banana, Chocolate frangipane, Chocolate frangipane tart with banana and salted carame, Chocolate Tart, desserts, Salted Caramel

Previous Post: « Unfried Ice Cream a new spin on a childhood treat!.
Next Post: Quick Mexican Chicken »

Reader Interactions

Comments

  1. Gourmet Getaways

    May 27, 2013 at 8:47 pm

    5 stars
    Oh this looks so delicious!!! I love the glossy top layer, YUM I would happily dive right in 🙂
    Gourmet Getaways recently posted..Jaffa FudgeMy Profile

    Reply
  2. Suzanne Perazzini

    May 24, 2013 at 9:01 pm

    One can never have too many tarts, especially chocolate tarts. This array of tarts is just gorgeous.

    Reply
  3. Diane

    May 24, 2013 at 8:32 pm

    Mincchia, that looks fabulously deliciously wickedly FANTASTICO!!!

    Reply
  4. milkteaxx

    May 24, 2013 at 12:21 pm

    chocolate? banana? salted caramel? i am sold! looks like there is quite a few steps but man it looks delicious!

    Reply
  5. Nancy/SpicieFoodie

    May 24, 2013 at 8:07 am

    5 stars
    To me there is never such a thing as too much chocolate, I love love this tart! It’s after midnight here and now I’m really craving a slice. Your friends are so lucky to be treated to your desserts.:)
    Nancy/SpicieFoodie recently posted..Yellow Tomatoes and Summer SquashMy Profile

    Reply
  6. Kiran @ KiranTarun.com

    May 24, 2013 at 1:57 am

    Beautiful tart, Tania! I love the combo of chocolate with banana and salted caramel. Oh yum!
    Kiran @ KiranTarun.com recently posted..Methi Malai ChickenMy Profile

    Reply
  7. Lisa the Gourmet Wog

    May 24, 2013 at 1:03 am

    5 stars
    I’m stupidly salivating at the screen right now. Tania, make as many Franipane Tarts as you like, I’m very certain those who area eating them are NOT complaining!!

    Reply
  8. Joanne

    May 23, 2013 at 9:20 pm

    I can never have too many tart recipes! This is so gorgeous!
    Joanne recently posted..Recipe: Moroccan Carrot and Chickpea Salad with Dried Plums, Quinoa, and Toasted Cumin VinaigretteMy Profile

    Reply
  9. Angie@Angie's Recipes

    May 23, 2013 at 12:42 am

    5 stars
    Looks unbelievably delicious! Chocolate frangipane sounds to die for, Tania.
    Angie@Angie’s Recipes recently posted..Vegan Gluten Free Fudge BrowniesMy Profile

    Reply
  10. cityhippyfarmgirl

    May 22, 2013 at 9:54 pm

    Ciao bella come stai?
    Questo dolce e troppo bello, buonissimo!
    cityhippyfarmgirl recently posted..blue like no otherMy Profile

    Reply
    • MyKitchenStories

      May 23, 2013 at 11:22 pm

      Gracia bella amicia x

      Reply
  11. Anna @The Littlest Anchovy

    May 22, 2013 at 9:22 pm

    5 stars
    I have never seen a tart quite like this Tania – it has pretty much all my favourite things in there! I think you should definitely keep those tarts coming!

    Reply
  12. Hotly Spiced

    May 22, 2013 at 8:37 pm

    This looks so delicious. I love frangipani tarts. You’re such a good cook, Tania xx
    Hotly Spiced recently posted..The Oriental Hotel, SpringwoodMy Profile

    Reply
  13. Kari @ bite-sized thoughts

    May 22, 2013 at 6:56 pm

    The only thing you’d hear from me as I look at this is the silent sound of drooling 😉 It looks beyond incredible – truly delicious!
    Kari @ bite-sized thoughts recently posted..Cardamom and date pumpkin scones – vegan, fat free, and swoon-worthyMy Profile

    Reply
  14. thelittleloaf

    May 22, 2013 at 5:35 pm

    I’m drooling, honestly, this tart looks amazing 🙂
    thelittleloaf recently posted..Bircher Muesli BreadMy Profile

    Reply
  15. Maureen | Orgasmic Chef

    May 22, 2013 at 4:51 pm

    5 stars
    You can make all the tarts in the world, darling. I love every one. 🙂
    Maureen | Orgasmic Chef recently posted..Learning to CookMy Profile

    Reply
  16. ChgoJohn

    May 22, 2013 at 2:11 pm

    These are some beautiful tarts, Tania. Well done!
    ChgoJohn recently posted..Where East Meets West: Wonton Wrapper PastasMy Profile

    Reply
  17. Joanne T Ferguson

    May 22, 2013 at 11:26 am

    G’day! Your tart looks AMAZING, TRUE!
    Love the step by step photos…very inspiring too!
    Cheers! Joanne
    What’s On The List
    http://www.whatsonthelist.net
    Joanne T Ferguson recently posted..Aussie Green Farmhouse Native Seasonings & Salts Damper with….My Profile

    Reply
  18. InTolerant Chef

    May 22, 2013 at 10:37 am

    This is not a good recipe to read at breakfast Tania! Such terrific flavours and so deliciously rich too- yummo!
    InTolerant Chef recently posted..Gluten Free High Tea at Raffles Hotel, SingaporeMy Profile

    Reply
  19. Lorraine @ Not Quite Nigella

    May 22, 2013 at 9:54 am

    hehe does anyone actually say to you “not another tart”? because I can’t imagine anyone saying that because it looks so good! 😀 How is Italy? I can’t wait to hear all about it!
    Lorraine @ Not Quite Nigella recently posted..Comment on Lamb Rack With Figs & Caramelised Onion by Tina @ bitemeshowmeMy Profile

    Reply
  20. The Life of Clare

    May 22, 2013 at 8:46 am

    This sounds wonderful! My mouth is watering! I’ve been making lots of frangipane tarts recently with figs. Delicious. But this is a wonderful take!
    The Life of Clare recently posted..Building Bee BoxesMy Profile

    Reply
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Please leave me a commentShow more posts

Primary Sidebar

Search

About Me

Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
facebookTwitterPinterestInstagram
One Pot Cooking Desserts

Footer

GET NEW RECIPES AND STORIES DIRECTLY TO YOUR EMAIL HERE

Copyright © 2022 My Kitchen Stories on the Foodie Pro Theme

2 shares