Trim off any excess pastry, this can be used to make small tarts or cakes.
With a fork prick all over the base, to be sure that the pastry doesn't form bubbles while cooking.
Spread 200 g Almond cream or frangipane in an even layer approximately ½ cm deep.
Refrigerate for about one hour.
Preheat the oven to 200°C or 392°F.
Put the tart in the oven for about 20 minutes. Check that the tart does not blister (does not make bubbles) during this time. If that occurs, pierce them with a pointed knife.
The goal is to obtain a completely even flat tart base.
Remove from the mould and leave cool on a wire rack.
Peel and cut 2 bananas into fairly thin slices.
Make a ring of banana slices around the outside edge of the tart.
Peel and cut 2 kiwis into fairly thin slices. Make a ring of kiwi slices inside the ring of bananas.
Last modified on: February 21th 2011