Vegan Banana and Caramel Tart

Ingredients

1 cup (160 g) wholemeal plain flour
1/2 cup (60 g) almond meal
1/2 cup (110 g) coconut oil, melted
2 Tbs chilled water
10 fresh dates, pitted
1/2 cup (125 g) 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

Method

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 minutes to chill.

Use a box grater to grate the dough into an 11 cm x 34 cm 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 minutes.

Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and weights or rice. Bake for 10 minutes or until light golden. Cool for 10 minutes.

Meanwhile, process dates, almond butter, maple syrup, vanilla, cinnamon and 1 tablespoon 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 minutes or until golden brown. Arrange banana, cut-side up, over the tart. Sprinkle with sugar. Bake for 30 minutes or until the banana is golden and caramelised. Cool in the pan.

Serve with maple syrup and coconut yoghurt.

Credits: Coles

Photo Credits: Coles