Coconut Banana Tart

Vegan Coconut Banana tart

Maybe you are wondering why I mostly work with small molds? Well, first is for my own sanity in not eating an 8” cake mostly by myself (the small desserts make more than the cut) and the second is because it is only two of us in the house and as much as I share with our neighbors we always have some more in the house and my pants have definitely noticed it!

Aside from not wanting any waste they were born as an inspiration from my first trip to Japan 3 years ago; their pastries are so exclusive in decoration, they are delicate and each carry it’s own elegance; they captivated me in a way I cannot explain and now that I am back in Japan I certainly will be eating a couple…or maybe a bit more.

This tart aside from being semi-raw (the crust is baked) and vegan, it is also paleo and gluten free friendly! And last but not least, it is easy and quick to make and truly hope you enjoy it.

Coconut Banana Tart

Vegan

Makes: 4 slices

Prep time: 55 mins

Cook time: 20 mins

Ingredients:

• 3 Tbs almond flour
• 1/4 cup coconut flour
• 1 ½ Tbsp coconut sugar
• 1/2 tsp almond extract
• 2 Tbsp + 1 tsp coconut oil, solid
• 1 ½ Tbsp iced water
FILLING
• 3/4 ripe banana, medium size
• 1/4 tsp almond extract
• 3/4 cup coconut milk, full fat
• 1 ½ tsp cornstartch*
• 2 Tbsp agave**
• 1 ¼ tsp agar powder

Instructions:

1. Lets start by making the crust, in a bowl add all ingredients but iced water and start mixing with your hand, now add the water little by little until you achieve a sandy granulated texture. Form a disc and let rest in refrigerator for 10 minutes. Pre heat oven at 375F
2. This dough is a little more delicate than usual since it is gluten free so rolling it out and placing in the mold require a bit of patience; roll it out about ¼” thickness and transfer to a 5” tart mold, cover edges with foil and bake for 10 minutes, now discharge the foil paper and bake for last 6 minutes
3. Let the crust completely cool and now work on the filling. Blend all of the filling ingredients until creamy and transfer to a small pot over medium low heat, gently and constantly stir the filling until it thickens (aprox. 8 minutes) and pour over the crust; let set in the refrigerator for at least 40 minutes
4. Meanwhile, you can toast some shredded coconut for decoration. I caramelized some sliced banana for a crunch but you can serve with fresh bananas and sprinkle some coconut sugar.
5. It is ready to decorate your table and share!

*Replace with tapioca startch for a paleo version

**Agave is used so the color of the filling doesn’t change but you can replace with maple syrup or honey.