Hi folks, BBC2 here, thanks for looking in on our blog! Before I get down to the tart I feel the need to respond to comments made by BBC1 on his recent post – Easy Peasy Tomato Soup – with regards my OCD. Firstly, I would like it known that I have not had a clinical diagnosis of OCD and if I did it would be CDO – in my mind that’s the right order! It can at times seem like I get obsessed by everything being in the right place, but what’s wrong with that?
I feel that kitchen cupboards are important, and that you should store objects like cups (all handles facing to the right) safely, and all food products should also be stored dated and rotated (all labels facing the front in their own rows) as part of health & safety. So when an Irish woman visits your home and, with encouragement from others, moves items around in your cupboards, it can feel a tad like a ‘violation’!
I have said previously that I come from a large family and there were 6 boys sharing 1 bedroom, and space was at a premium as you can imagine. I remember when I was about 12 years old getting up late and rushing to school only to be very uncomfortable all day. In my rush I had reached into the draw when getting dressed that morning and had put on a pair of my 6 year old brother’s pants! From that day to this I know what is in every cupboard and draw.
I felt a bit like ‘Margo Ledbetter’ from ‘The Good Life’ (for our Non-UK readers it’s an old BBC television comedy) not understanding the joke or why everyone was smiling when I got back from doing the shopping, until I started to put the shopping away that is. It took a moment, or several, to work out what had been done to my cupboards, needless to say Nors is still a dear friend but since then, I watch her every move in the kitchen when she comes to stay…
I feel I should move on now and talk about the tart. To be honest, this came about because of BBC1’s nutella and coconut pin wheels and although I did steal the idea from him, I hope, I moved it on a little.
Banana, Nutella and Coconut Tart
For the pastry:
250g/8 oz plain flour
150g/5 oz unsalted butter
1 tablespoon caster sugar
For the filling:
3 eggs and two yolks
100g/ 3½ oz caster sugar
300ml/ ½ pint double cream
2 tablespoons Nutella
2 tablespoons desiccated coconut
1 ripe banana mashed
Preheat the oven to 180c Fan. You will need a 25cm loose bottom flan tin.
To make the pastry put the flour and caster sugar in a food processor and pulse for a second or two, then add the butter and pulse again until you have fine breadcrumbs. Now, with the processor running add the beaten egg, the mixture should come together in a ball. Roll it out on a lightly floured surface, but don’t worry because you will be using all the pastry so you can easily repair any rips or cracks by pushing the pastry together. It is easy to mould so work it into the corners and the sides of your flan tin, you will start to have an overhang so try to build up the side evenly around the tin so that it comes above the top by about 3mm, increasing the depth of the tart. You can then pinch together, or crimp, the top of the tart case to give a nice finish – see photo below.
You will need to blind bake it now, I scrunch a piece of up some cling film to line the inside and fill with baking beans (I got the tip about using cling film from Mary Berry on the Great British Bake Off, it doesn’t melt – who knew!). Pop into the oven for 25 minutes then take it out of the oven and remove the beans and the cling film. Place the flan case back in the oven for 5 minutes, then set aside and leave to cool in the tin.
When the pastry case has cooled a bit spread the Nutella evenly over the bottom of the base and sprinkle the desiccated coconut over the Nutella. Then spread the mashed banana over the Nutella and coconut. The banana will not cover the whole area but don’t worry as it has such a strong flavour a little goes a long way.
Mix the 3 eggs and the 2 yolks in a bowl with the 100g/3½ oz caster sugar and mix in the cream then carefully pour in the egg mixture into the flan, trying not to disturb the filling, place in the oven and cook for 25 to 30 minutes or until the custard has cooked but still has a little wobble in the centre. Take out of the oven and leave to cool in the tin on a wire rack for 5 to 10 minutes before removing from the tin. Cut into wedges and enjoy!
BBC1: I wouldn’t say this had moved the pinwheels on, I’d say it surpassed them! The lovely creaminess of the custard, coupled with the banana, chocolate and coconut makes this a total treat (is that crawly, and sycophantic enough do you think?). Anyway, I had said previously that I had lost the argument years ago re the cupboards – but I must say in my defense, that I did not encourage Nors, I just didn’t stop her…oh and I was so tempted to take a photo of ‘his’ cupboards to show you, but one weekend in the doghouse was enough…