I have a weakness for dried fruits and I topped this tart with succulent dried mangoes and figs, then glazed it with warm honey. The combination with the banana filling laced with almonds is heavenly, you must try it as it is an all-in-one mixture, no need to use an electric mixer and you can also leave the crust out and use a cake tin instead. It holds well and the cake (tart filling) is moist and so soft.
For the tart filling or cake if you are making without a crust you will need:
2 mashed bananas
300g ground almonds
a few drops vanilla
150g golden raisins, soaked and ground to a pulp using an electric hand blender
125ml natural yoghurt
1 teaspoon bicarbonate of soda
2 spoons cornflour
2 drops vanilla essence
1\2 teaspoon grated lemon zest
A selection of dried fruits of your choice
Warm honey and a brush
Mix all the ingredients together, no need for a mixer, just fold in gently and put the tart or cake into the over immediately. 160C for 20 minutes for a tart with a pre baked crust and 35 to 40 minutes for the cake, depending on your oven. Do not open the oven for the first 25 minutes of cooking time.
For the gluten free crust if you are making a tart you will need:
200g gluten free flour
1 spoon stevia or sugar
few drops vanilla essence
1/4 teaspoon grated lemon zest
4 to 8 tablespoons cold water, depending on the humidity and temperature of where you happen to live, add a spoonful at a time
Put the flour and butter into a large bowl.
Rub the butter into the flour until it resembles breadcrumbs. Add the other ingredients and mix in.
Stir in the water and quickly bring dough together. Wrap the dough in cling film and put the in the fridge for at least an hour.
Roll out the pastry and press it into your baking dish using your fingers.
Cut away any pastry that hangs over the edge, pierce all over using a fork and bake at 160C for 20 minutes. Allow to cool before spooning in the filling.
Decorating the top: I used mango and fig dried fruits and after arranging them on the tart while it was still warm, I brushed the surface with a thin film of warm honey. Allow the tart to cool before serving it.
For the recipe in Maltese click here
Photography Ian Noel Pace