Vegan banana and caramel tart
This delicious vegan tart is a crowd-pleaser. Topped with caramelised banana, everyone will be going back for more.
Note: + cooling & 25 mins freezing time
- 1 cup (160g) wholemeal plain flour
- 1/2 cup (60g) almond meal
- 1/2 cup (110g) coconut oil, melted
- 2 tbs chilled water
- 10 fresh dates, pitted
- 1/2 cup (125g) almond butter
- 2 tbs maple syrup
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbs coconut oil, extra
- 4 bananas, peeled, halved lengthways
- 2 tbs brown sugar
Preheat oven to 180°C. Process flour, almond meal and coconut oil in a food processor until mixture resembles fine breadcrumbs. Add the water. Process until dough comes together, adding a little more chilled water if necessary. Turn onto a lightly floured surface and knead until just smooth. Wrap in plastic wrap. Place in the freezer for 10 mins to chill.
Use a box grater to grate the dough into an 11cm x 34cm fluted tart tin with removable base. Use the back of a spoon to press the dough over the base and sides of the pan. Use a small sharp knife to trim the edges. Freeze for 15 mins.
Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Bake for 10 mins or until light golden. Cool for 10 mins.
Meanwhile, process dates, almond butter, maple syrup, vanilla, cinnamon and 1 tbs of water in a clean food processor until smooth. Spoon the date mixture into the pastry case. Use wet hands to press into the pastry case until smooth.
Melt extra coconut oil in a frying pan over high heat. Cook banana, cut-side down, for 2-3 mins or until golden brown. Arrange banana, cut-side up, over the tart. Sprinkle with sugar. Bake for 30 mins or until the banana is golden and caramelised. Cool in the pan.
Serve with maple syrup and coconut yoghurt