Coconut Chocolate Banana Tart Attempt
May 06, 2015
I bought a tart pan ages ago and I finally managed to use it!
Here's my rendition of a vegan chocolate tart. It's filled with banana pieces and a creamy chocolate coconut filling. Definitely nice to treat to give yourself :)
Just a warning, almond has a really strong taste. If you don't like the almond taste, I recommend you to prepare a different kind of crust.
Without further a do, here's the recipe.
Ingredients
FOR THE CRUST:
- about 100g almond powder
- 3 tbsp coconut oil
- 3 tablespoons agave syrup
- 1/4 teaspoon fine grain sea salt
- about 150g oats
FOR THE FILLING:
- 1 vegan dark chocolate bars (about 110 grams total)
- 1 (about 300ml) can full-fat coconut cream, room temperature
- 4+ tablespoons agave syrup (or liquid sweetener of choice)
- 1 teaspoon pure vanilla extract
- small pinch fine grain sea salt
- banana (lightly smashed)
Directions:
- For the crust: Preheat oven to 180⁰C and lightly grease a 9-inch pie dish with coconut oil.
- Mix almond powder, coconut oil, oats, agave syrup and salt until the dough comes together. The dough should stick together when pressed between your fingers. If it doesn’t, you can add more coconut oil.
- With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the more it will hold together. Poke 5-6 fork holes into the bottom to let the air escape.
- Bake pie crust, uncovered, at 180⁰C for 10-13 minutes, until lightly golden and fragrant. Remove from oven and set aside to cool on a rack for about 20 minutes.
- Spoon the crust mixture into the prepared pie dish. Spread out evenly. Starting at the centre, press down firmly moving outward and up the sides of the pie dish. Place dish in the freezer while you prepare the filling.
- For the filling: Break up chocolate bars into chunks and place into a medium-sized pot. Melt the chocolate over the lowest heat setting (or use double boiler). When the chocolate is 2/3 of the way melted, remove from heat and stir until completely melted and smooth.
- With a spatula, spoon the melted chocolate into a large bowl. Now pour one entire can of room temperature coconut cream into the bowl with the melted chocolate. Whisk vigorously until completely smooth. Finally, whisk in the agave syrup, vanilla, smashed banana and a pinch of salt until smooth. Set aside.
- Assembly: Pour chocolate filling into pie crust and smooth out. If you want, you can pour some leftover coconut cream and do a marble effect.
- Place the tart in the freezer, on an even surface, for a minimum of 2 hours, or until firm throughout. Allow pie to sit on the counter for 15-30 minutes before attempting to slice. Slicing the first piece of pie is quite tricky, but I promise the second slice comes out much easier!
- Wrap leftover pieces of pie in tin foil and store in the freezer for up to 1 week.
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