Banana Toffee Tart

Anya Kassoff and her daughter, Masha are the geniuses behind Golubka and The Vibrant Table. They regularly alchemize the most insanely beautiful plant-based creations and this tart is no exception. The slightly savory and salty-spelt crust is a match made in heaven with these caramelized cardamom bananas. Yum!

| INGREDIENTS |

CRUST:

1½ cup Sprouted/Whole Spelt Flour

¼ teaspoon Salt

½ cup Neutral Coconut Oil (chilled, plus more for oiling the pan)

4-5 tablespoons Purified Ice-Cold Water

DATE TOFFEE:

10 Large, Soft Pitted Dates

½ cup Almond Butter

1 tablespoon Maple Syrup

1 tablespoon Coconut Oil (soft, at room temperature)

1 tablespoon Vanilla Extract

Pinch of Sea Salt

½ teaspoon Cinnamon

BANANAS:

6 Small Bananas (cut in half lengthwise)

5 Cardamom Pods (green shells removed, freshly ground)

2 tablespoons Neutral Coconut Oil

1 tablespoon Coconut Sugar

tart-2

| ASSEMBLY |

TO MAKE THE CRUST:

1 | Place the flour and salt into a food processor. Cut oil into small pieces and add to the flour, pulsing until the mixture resembles sand. Add 4 tablespoons of cold water and pulse to combine. Test the mixture by pressing it between your fingers making sure it comes together. If it doesn’t, add more water, 1 tablespoon at a time, until it sticks between your fingers.

2 | Oil a 9-inch tart pan thoroughly. Press the dough against the bottom of the pan into the even crust, starting in the middle and working up the sides. Prick with a fork several times and let it chill in the refrigerator for 1 hour.

3 | Preheat oven to 350°F (180°C).

4 | Cover the crust with a piece of parchment paper and place baking beans inside. Bake blind for 20 minutes. Let it cool.

TO MAKE THE DATE TOFFEE:

5 | Place all the ingredients into a food processor and blend until smooth.

6 | Spoon toffee inside the crust and even it out with a spoon.

TO COOK THE BANANAS AND BAKE THE TART:

7 | Preheat oven to 400° F (200° C).

8 | In a spacious pan, warm oil over medium heat. Add bananas, cut side down, followed by cardamom. Cook for 2-3 minutes or until lightly golden, then flip carefully and cook the other side for 1 more minute.

9 | Arrange banana slices on top of the toffee inside the crust. Sprinkle with coconut sugar.

10 | Bake for 30-40 minutes, until the crust is golden and the bananas are caramelized. Let cool before slicing.

Photographs by: Golubka.

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