Bruleed Banana Tart With Nutella Cream

• frangipane
• 1/4 cup light brown sugar
• Pinch salt
• 4 tablespoons unsalted butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 cup finely ground hazelnuts (or almonds)
• 1 tablespoon all-purpose flour
• Tart
• 4 4 inch rounds puff pastry or pasta frolla
• 2 ripe bananas
• sugar in the raw or granulated sugar, as needed
• 1 cup heavy whipping cream
• 1/2 cup nutella

1. Combine the sugar, salt and butter in a bowl and beat with an electric mixer until light and fluffy. Add the egg and vanilla and continue mixing until fully incorporated. Add the ground nuts and flour and fold together until smooth. Refrigerate until ready to use. Excess frangipane may be stored refrigerated up to 2 weeks.
2. Place the rounds of puff pastry on a parchment paper lined baking sheet. Dock the dough with a fork to prevent the center from rising. Spread the frangipane on the dough, leaving a border of approximately 1/4 inch all the way around. You will have excess frangipane. Bake the tart until the crust is risen around the frangipane and lightly browned. Remove from the oven and cool on the pan.
3. Pour the cream into a chilled bowl and whisk to soft peaks. Place the nutella in a separate bowl. Whisk half of the whipped cream into the nutella. Add the remaining cream and fold together until smooth and lightened.
4. Thinly slice the bananas and tile over the tarts. Spread a thin, even layer of sugar over the tart and brulee with a torch.
5. To serve, place the bruleed tart in the center of a plate and top with the nutella cream.

frangipane, light brown sugar, salt, unsalted butter, egg, vanilla, ground hazelnuts, flour, pastry, bananas, sugar, heavy whipping cream, nutella

Taken from food52.com/recipes/10566-bruleed-banana-tart-with-nutella-cream (may not work)