Banana tart with creams
About banana tart with almond cream and whipped cream
Actually “Banana tart with almond cream and whipped cream” is a rather long name, isn’t it? But I think this is a very good description of what a tart looks like. As you can see in the cross section photo, it consists of crispy bottom, almond cream, banana and whip cream topping.
I used to make banana cream pie a lot. I still love it, but I like French style tart as well. One day when I had a lot of ripe bananas, I baked a tart with almond cream. As you can see in the photo on the left, it is not photogenic. Hence I put a lot of whipped cream on top of it to hide the grayish bananas. After that I was a little surprised because it tasted so much better than I expected. The taste of banana soaks into the almond cream during baking, giving it a special taste. Besides, it goes very well with whipped cream. It has become very popular with my family.
Some adjustments to make it easy
There may be an idea that tart takes time and effort. Therefore in this recipe I use tart dough that is easy to make and doesn’t need to rest. For this reason you can bake tart bottom soon after you have made tart dough.
Also, I often hear that it is difficult to lay the tart dough into tart form, but since this is just laid on the bottom of cake pan, anyone can easily do it.
Recipe tips
There are a few points.
- Use ripe bananas. When black spot “sugar spot” appears on the banana skin, it is the sign that bananas are ripe. Ripe bananas are sweeter and have more flavor than unripe green bananas. Bananas are nutritious, delicious and affordable. If you are interested in banana nutrition, click the link below.
- Allow the baked tart to cool completely before applying the whipped cream. If the tart is warm, the whipped cream will soften and become runny.
- After spreading the whipped cream on the tart, chill it in the refrigerator for 30 minutes to 1 hour before eating. This will make the cream settle and easier to cut.
Banana tart with almond cream and whipped cream
Equipment
- Springform cake pan -18.5 cm diameter
- Handmixer
Ingredients
- # 50 gram Butter (coled) for dough
- # 70 gram All purpose flour for dough
- # 20 gram Powdered sugar or superfine sugar for dough
- # a pinch of Salt for dough
- * 70 gram Butter (room temperature) for almond cream
- * 70 gram Powdered sugar or superfine sugar for almond cream
- * 70 gram Almond powder for almond cream
- * 1 tablespoon Corn starch for almond cream
- * 1 Egg
- * 1 teaspoon Rum (optional)
- 3 – 4 Ripe bananas
- 200 ml Fresh cream for whipped cream
- 30 gram Superfine sugar for whipped cream
- 1 teaspoon Rum (optional) for whipped cream
Instructions
- Line cake pan with parchment paper. Preheat oven at 170 C = 338 F
- To make tart dough : put flour, powder sugar and salt in a bowl and mix them roughly by hand. Add butter and rub the butter into the flour mixtures with your hands until mixture resembles coarse crumbs.
- Next, put them together to make a round ball.
- Flatten the tart dough round and sandwich it in cling film. Roll out to the diameter of the cake pan (18.5 cm) with a rolling pin.
- Place the rolled out dough on the bottom of the cake pan. If the edges are chipped or extra, remove the excess and place it on the missing or thin part and press it by hand to paste it. Finally, smooth it with a back side of spoon and use a fork to poke little holes in dough across entire bottom.
- Bake the tart bottom for 17- 20 minutes at 170C = 338F or until the bottom becomes lightly browned. Remove from oven and cool on a wire rack. (keep the tart bottom in the cake pan).
- While the bottom is cooling, make almond cream and prepare bananas. Put butter and sugar in a bowl and mix well with a whisk until creamy. Add almond powder, egg, rum (optional) and corn starch in this order and mix well each time.
- Peel the banana and cut into 1 cm thick slices. Place almond cream on top of the tart bottom and spread evenly. Line up the bananas tightly on top of almond cream.
- Bake the tart at 170C = 338F for 35 minutes, then lower to 160C = 320F and bake for another 15 minutes or until the surroundings shrink a little and become brown.
- Remove from oven and cool on a wire rack. 10-15 minutes later, remove the tart from the spring form cake pan and let it cool completely. When the tart is cooled, put fresh cream, sugar and rum (optional) in a bowl and whisk with a handmixer until just stiff peaks form.
- Place the whipped cream on top of the tart and spread with a spatula or spoon. Chill the tart for 30 minutes to 1 hour before serving.
Notes
When you have a ripe banana at home, please try it. If you like to see some cakes, click the links below.
Thanks for reading. Bon Appetit!
