Fruity Frangipane Tart

Ingredients

Orange Pastry
  • 8.4oz-240g plain flour (sifted)
  • 4.2oz-120g unsalted butter/lard (cold & cubed)
  • 1 egg yolk (free-range)
  • 4.2oz-120g golden caster sugar
  • Zest of 1 orange
  • ½ teaspoon vanilla essence
  • 2 tablespoons water
  • Pinch of salt
Orange Custard
  • 3 medium egg yolks (free-range)
  • Zest of 1 orange
  • 3.5oz-100g caster sugar
  • 1.7oz-50g unsalted butter
  • Juice of 1 orange
  • 1 tablespoon plain flour
  • 3 tablespoons cornflour
  • 1 teaspoon orange flavouring
  • 8.4fl oz-250ml semi-skimmed milk
Frangipane
  • 3.5oz-100g ground almonds
  • 3.3oz-95g unsalted butter/lard (room temperature)
  • 1 egg (free-range)
  • 3.3oz-95g golden caster sugar
  • Zest of 1 orange
Banana Cream
  • 7oz-200g fresh banana (ripe & blitzed into a paste)
  • 10.1fl oz-300ml whipping cream
  • 1/3 orange custard
Topping
  • 10.5oz-300g fresh raspberries
  • 5.2oz-150g strawberry jam
  • 2 tablespoons water

Method

  1. Start by making the pastry. Place the butter and flour in a large mixing bowl and rub together with cold fingers until it resembles fine breadcrumbs. Really take your time to do this thoroughly
  2. Next, add the golden caster sugar. Mix well. Follow with the water, orange zest, vanilla essence, salt and the egg yolk. Combine again until smooth and roll into a smooth ball. Wrap in cling-film and chill in the fridge for at least one hour
  3. Whilst the pastry is chilling, make the orange custard. In a large mixing bowl, whisk the egg yolks and sugar until thoroughly combined and light in colour. Add the flour and cornflour and mix again until it's fully incorporated. Set to one side
  4. In a medium non-stick saucepan, add the milk and orange zest. Bring to a simmer whilst continuously stirring. As soon as it simmers- pour into the egg mix and whisk until smooth. Pour the mixture back into the saucepan and continuously whisk over a medium heat for 4-5 minutes until it has thickened. Remove from the heat and add the butter, orange juice and orange flavouring. Give it one last whisk and once the butter has melted, pour the mix into a large measuring jug, cover with cling-film and pop into the fridge straight away until completely cool
  5. When you are ready to proceed, pre-heat oven with an oven tray inside to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Remove the pastry case from the fridge and line with baking paper. Add baking beads/rice and place on top of the pre-heated oven try and blind bake for 10 minutes
  6. Meanwhile, make the frangipane by adding everything into a large mixing bowl and combine thoroughly until you are left with a smooth almond paste. Remove the custard from the fridge and give it a good stir. Set to one side
  7. Remove the pastry from the oven (keep oven on) and remove the baking beads and baking paper. Cut off the pastry overhang from around the sides to give neat edges
  8. Pour 2/3 (two thirds) of the custard onto the base of the pastry. Pipe or smooth out the frangipane carefully on the top of the custard (be careful not to be heavy handed so the frangipane doesn't sink and ruin the layers). Pop back into the oven for 30 minutes. Remove from the oven and allow to cool in the tin for 10 minutes before removing and allowing to cool completely
  9. Once the tart is completely cooled, make the banana topping by whisking the cream until it starts to hold its shape. Add the banana and remaining 1/3 (one third) of orange custard. Mix until thoroughly incorporated. Spoon the cream over the top and smooth it out evenly
  10. Finally, melt the jam and water in a saucepan until it is liquid (keep stirring). Decorate the top of the tart with the fresh raspberries and brush them with the melted jam. Messily spoon the remaining jam over the top. Pop into the fridge until ready to serve

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