Parsley Frangipane Tart with Lemon Ganache and Banana

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It is probably no secret I have quite the sweet tooth. Actually I have just as much a savoury tooth, but I love the playfulness I find in pastry. But this love of sugar, butter and chocolate do need to be balanced with healthy food if I am to become that apple pie baking grandmother I plan on becoming. So I try to eat my greens everyday. Quite often a large chunk of them are turned in to a very green veggie packed smoothie with beetroot, spinach or parsley as the usual suspects. It was actually a green smoothie that became the inspiration for this particular tart. I have become quite fond of a parsley + spinach + lemon + banana smoothie, and then I started thinking how it would taste if parsley and banana was combined in an actual dessert. 

Turns out it really, really works. The balance of sweet bananas with zesty lemon and slightly bitter, peppery parsley is pretty great if I do say so myself. 

Since both the bananas and white chocolate brings a lot of sugar to the tart, I reduced the amount of sugar in the shortcrust by half. I made 4 small tartlets, but the recipe is equally suitable for 1 long, rectangular tart.

Parsley Frangipane Tart with Lemon Ganache  and Banana

Semi-sweet shortcrust

25g almond flour
150g all purpose flour
25g icing sugar
75g cold butter, diced
½ egg

Mix almond and all purpose flour with icing sugar in a bowl. Cut in the cold butter either with a fork or a pastry cutter until the texture is crumbly and reminiscent of wet sand. Add the egg and gently, but quickly work together till a ball of dough. Separate the dough into 4 portions and pat the dough balls into flat rounds, then wrap them in clingfilm. Put them in the fridge to chill for at least an hour. 

Roll out the dough balls and line 4 tart rings with the pastry. Chill the lined tart rings for another hour and prepare the frangipane. 

Parsley frangipane

50g almond flour
50 g sugar
30g finely chopped curly parsley
50 g butter, softened
½ egg

Preheat oven to 175C/350F. 

Whisk together almond flour, sugar, parsley, butter and egg with a hand mixer until the mixture is light and creamy. Be careful not to overwork the frangipane as this will cause it to separate when its baking. 

Spoon the frangipane onto the pastry and bake the tarts for 20-25 minutes. Allow the tarts to cool completely in the tins before turning them out. 

Lemon ganache

150g white chocolate, finely chopped
150ml heavy cream
Zest of 1 lemo

Put the chocolate in a heat proof bowl and set aside. Bring the cream to just below boiling point in a small saucepan, and then pour over the chopped chocolate. Leave for a minute or so before slowly beginning to stir together beginning with small circles in the center of the bowl. When the ganache is shiny and emulsified mix in the lemon zest. Carefully pour over the cool tarts and chill in the fridge for a couple of hours or overnight.

Assembly

3-4 small bananas
A few sprigs of curly parsley

When ready to serve slice the bananas and arrange on top of the ganache. Garnish with a few parsley leaves and serve.