| Prep Time | 1,5 hours |
| Cook Time | 50 minutes |
| Passive Time | 15 minutes |
| Servings |
|
Ingredients
CRUST
- 80 g buckwheat flour
- 80 g rice flour
- 20 g potato starch
- 30 g caster sugar
- 85 g firm coconut oil preferably refined, softened
- pinch salt
- 2 Tbsp (about 35g) soy yoghurt
- 3 - 4 Tbsp very cold water or more, as needed
FILLING
- 200 g almond flour
- 1/2 cup coconut sugar
- 2 bananas very ripe, mashed
- 150 g soy yoghurt
- 30 g coconut oil melted
- 1 Tbsp oat or rice flour
TOPPING
- 3 bananas very ripe, cut into the halves
- 2 - 3 Tbsp coconut sugar as needed
Ingredients
CRUST
FILLING
TOPPING
|
|
Instructions
TO MAKE THE CRUST
- Preheat oven to 390 F (200 C).
- In a large mixing bowl combine your flours, potato starch, caster sugar, salt and whisk together.
- Add the softened coconut oil, soy yoghurt and water (as needed) and stir in. Mix everything thoroughly.
- Press the dough into a 12 inches tart pan and prick it all over with a fork.
- 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.
- 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)
- 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
- Place the mashed bananas, coconut sugar, soy yoghurt, almond meal and melted coconut oil in a mixing bowl and whisk together thoroughly.
- Transfer the filling into the still hot tart shell. Smooth out the batter and make sure it is distributed evenly.
- Spread the halves of bananas on top (like at the picture above).
- Quickly put in the preheated oven (350 F) for 30 - 35 minutes, until the filling is nicely browned.
- Remove from the oven and let cool.
TO MAKE THE CARAMELIZED TOP
- Sprinkle the tart with coconut sugar. Use a crème brûlée torch to gently caramelize the sugar and bananas.
ENJOY!