A snapshot of the sensations on my tongue when eating the tart - unctuousness of the roasted bananas and custard, crunch from the tart base, moist cake-like texture of the frangipane, crackle of the caramel-coated hazelnuts; the heady fragrance of roasted bananas, mellow bitterness from the caramel and dark chocolate ganache, slight tartness from the cream cheese custard, nuttiness of the frangipane and hazelnuts.
Components for the Tart
For the following components, use any recipe of your choice:
60g of frangipane
1cm thick genoise or any foam-based cake
180g of almond pate sucree tart base
Dark Chocolate Ganache
Melt 50g of dark chocolate (preferably 70%) with 15g of cream. Let it cool to room temperature before using.
Cream Cheese Custard (adapted from a japanese book)
Melt 45g of cream cheese using a water bath or the microwave. Stir in 3g of cake flour and 36g of sugar. Briefly whisk 1 large egg, 50g of sour cream and 85 of heavy cream until combined. Whisk the egg mixture into the cream cheese mixture in small additions until completely lump free.
Caramelised Bananas (adapted from a japanese book)
Heat 100g of sugar in a saucepan over high heat until completely melted and dark-brown in colour. Add 15g of butter to the melted sugar and stir to incorporate. Add 5 bananas (either sliced or halved) into the saucepan and turn them gently, ensuring that they are completely coated with caramel. Pour 15g of rum into the caramel and heat until the alcohol dissipates. Take it off the heat and let it cool to room temperature before using. The bananas do not need to be cooked through at this point.
Line an 20cm tart pan with the almond pate sucree tart base; the tart base should be approximately 25mm thick. Blind bake for 30 minutes in a 160 degree celcius oven. If necessary, cover the top with aluminium foil or an inverted 9” tart pan to prevent overbrowning. Let the tart base cool to room temperature before proceeding. Spread the frangipane across the cooled tart base. Dollop the dark chocolate ganache across the frangipane layer. The genoise goes on top of the dark chocolate ganache. Next, pour the cream cheese custard into the tart base until almost completely full; the genoise layer will soak up a good bit of the custard. Lay the caramelised bananas on top of the genoise layer. Drizzle a little cream cheese custard and caramel from the bananas to create a rustic marbled effect. The caramelised bananas should be partially submerged and peeking through the custard. Bake in a 180 degree celcius oven for 32-35 minutes.
Let the tart cool before slicing; the tart can be served either cold or warm.
There will be a little custard and a fair bit of caramel left unused. The former can be baked together with the tart in a oven-proof receptacle; the latter can be kept in the fridge for repeat attempts or thinned with a little cream and used as a sauce when serving .