Vegan Gluten-free Caramelized Banana Frangipane Tart
Delicious gluten-free and vegan friendly banana almond tart with caramelized bananas. About 12 inches in diameter
firm coconut oil
preferably refined, softened
(about 35g) soy yoghurt
3 – 4
very cold water
or more, as needed
very ripe, mashed
oat or rice flour
very ripe, cut into the halves
2 – 3
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.