Vegan Gluten-free Caramelized Banana Frangipane Tart

Vegan Gluten-free Frangipane Tart

Gluten-free Banana Frangipane Tart
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Vegan Banana Frangipane Tart
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Gluten-free Banana Frangipane Tart
Banana Frangipane Tart
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Wydruk przepisu
Vegan Gluten-free Caramelized Banana Frangipane Tart
Delicious gluten-free and vegan friendly banana almond tart with caramelized bananas. About 12 inches in diameter
Vegan Gluten-free Banana Frangipane Tart
Dania Dessert
Prep Time 1,5 hours
Cook Time 50 minutes
Passive Time 15 minutes
Servings
Ingredients
CRUST
FILLING
TOPPING
Dania Dessert
Prep Time 1,5 hours
Cook Time 50 minutes
Passive Time 15 minutes
Servings
Ingredients
CRUST
FILLING
TOPPING
Vegan Gluten-free Banana Frangipane Tart
Instructions
TO MAKE THE CRUST
  1. Preheat oven to 390 F (200 C).
  2. In a large mixing bowl combine your flours, potato starch, caster sugar, salt and whisk together.
  3. Add the softened coconut oil, soy yoghurt and water (as needed) and stir in. Mix everything thoroughly.
  4. Press the dough into a 12 inches tart pan and prick it all over with a fork.
  5. Cover the pastry with a parchment paper and fill with baking beans or ceramic balls. You can also use dry chickpeas or other dry beans.
  6. Bake the tart shell in the preheated oven for 15 - 20 minutes, or until the crust is golden brown across the bottom. (At this time prepare filling)
  7. Remove from the oven. Do not turn off the oven. Lower the temperature in the oven to 350 degrees. Remove the baking parchment from the crust.
TO MAKE THE FILLING
  1. Place the mashed bananas, coconut sugar, soy yoghurt, almond meal and melted coconut oil in a mixing bowl and whisk together thoroughly.
  2. Transfer the filling into the still hot tart shell. Smooth out the batter and make sure it is distributed evenly.
  3. Spread the halves of bananas on top (like at the picture above).
  4. Quickly put in the preheated oven (350 F) for 30 - 35 minutes, until the filling is nicely browned.
  5. Remove from the oven and let cool.
TO MAKE THE CARAMELIZED TOP
  1. Sprinkle the tart with coconut sugar. Use a crème brûlée torch to gently caramelize the sugar and bananas.

ENJOY!

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