Banana and Coconut Tart
Hi everyone, BBC2 here, I do hope you are all well. Thanks for dropping in to read our blog it does mean a lot to us that you take the time to visit us, especially as there are so many demands on our time these days.
As you may have read previously BBC1 had invited some friends and former colleagues over to work on a project he has started, so he planned to do a buffet style lunch so they could continue working.
I must say we always tend to overestimate the volume of food needed for these occasions, but that’s fine by me as I get to go back much later and graze on the leftovers.
My contribution was entertaining Max, his brother Teddy and two teenage boys for the afternoon. Max and Teddy was so easy just take them on the downs, throw a ball around for them (Max & Teddy) and as the they say in this neck of the woods “jobs a gooden”. My secret weapon for the teenage boys was after walking the dogs we would have pudding, I had made Banana and Coconut Tart with Morello Cherry Ice Cream – recipe for the ice cream is here.
When we returned the meeting was still in full flow in the dining room, so the boys, the dogs and me were displaced to the kitchen and garden. I informed both Billy and Henry that I was not involved in the meeting and didn’t know what it was about. Henry then took the time to explain to me that the meeting was about the head of Ofsted telling nurseries, schools and teachers what and when they should be teaching children. Henry then pointed out to me that “he can’t do that” that’s down to the government to do! So thanks Henry for that and as a reward they got Banana and Coconut Tart and Ice-cream, growing boys and sweet things to eat had to be a winner.
I use walnuts when making frangipane as BBC1 dislikes the taste of almonds. I have also warmed slices of the tart in the oven for 10 minutes on a medium heat 150c and had it cold, it’s good either way and using ripe or over ripe bananas is better. Well I hope you give this a go and I look forward to your feedback and any and all comments.
150g/ 5oz walnuts
175g/ 6oz caster sugar
75g/ 3oz self raising flour
3 large ripe bananas
2 tablespoons desiccated coconut
½ tsp vanilla extract
250g/ 8oz plain flour
150g/ 5oz cold butter cut into cubes
Tablespoon caster sugar
1 egg, beaten
Preheat oven to 180c Fan and you will need a buttered and lined 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 pulse again until you have fine breadcrumbs. With the processor running add the beaten egg to the mixture and it should come together in a ball.
Roll it out on a well floured surface to fit the tin, using the rolling pin to support the pastry as it may tear, 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. 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 and increases the depth of the tart.
You will need to blind bake it now, I scrunch a piece of greaseproof paper to line the inside and fill with baking beans, pop it into the oven for 25 minutes then take it out and remove the beans and greaseproof paper and return to the oven for another 5 minutes then reduce the oven temperature to 160c Fan, then take pastry case out of the oven and allow it to cool.
For the frangipane filling put the walnuts in the food processor and pulse until the nuts are finely chopped and set to one side. Now put the butter and sugar in the processor and pulse until combined and then add one of the eggs and pulse, then the self raising flour and pulse, now add the last egg, vanilla extract, one mashed banana and the desiccated coconut and pulse together until you have a smooth paste, now add the finely chopped walnuts and pulse until combined.
When the flan case is cool (it needs to be otherwise the mixture will melt) spread the walnut mixture over the bottom of the pastry case, now peel the remaining two bananas and cut them into thick slices (about an inch), diagonally, and press them gently into the frangipane starting in the centre and working outwards so they are evenly distributed and form a pleasing pattern.
Put the tart back in the oven for 50 to 60 minutes or until the tart is cooked and the frangipane has risen and is golden brown, allow to cool and set before you remove from the tin as the pastry may crumble.
BBC1: I must say this is a really delicious tart. I have already asked BBC2 to make it again! Also Henry was quite right, Ofsted are supposed to be regulators not policy makers!