Directions
Sub-Title: An Ode to Global Flavors, Textures, and Colors
Description: Embrace the vibrant world of vegan desserts through this delectable creation that incorporates elements from various cultures. Prepare to be amazed by the harmonious blend of exotic spices, fruits, and nuts that will tantalize your taste buds without leaving you feeling guilty.
Ingredients:
For the crust (makes enough for 4 mini tarts):
1 cup gluten-free rolled oats (such as Bob’s Red Mill)
½ cup almond flour
1 tablespoon coconut sugar or brown sugar
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon ground turmeric
For the filling (enough for 4 mini tarts):
1 can (15 ounces/425g) full-fat coconut milk, refrigerated overnight
¾ cup unsweetened shredded coconut
⅓ cup melted coconut oil
2 ripe bananas, sliced
2 tablespoons maple syrup
1 tablespoon arrowroot powder
1 teaspoon vanilla extract
For the topping (optional, but highly recommended!):
1 cup fresh or frozen mixed berries (blueberries, raspberries, blackberries), thawed if using frozen
2 tablespoons melted coconut oil
2 tablespoons maple syrup
Directions:
1. Preheat the oven to 350°F (180°C). Grease four 4-inch (10 cm) round silicone molds or ramekins with coconut oil. Set aside.
2. For the crust: Combine all the crust ingredients in a food processor and process until they form a crumbly mixture. Press the mixture into the bottom of each prepared mold, about ⅛ inch thick. Bake for 10 minutes, or until lightly golden. Remove from the oven and let cool completely.
3. For the filling: Place the chilled coconut milk can in a large bowl along with the softened banana slices and mashed them well with a fork. Add the rest of the filling ingredients and stir until smooth.
4. Pour the filling evenly among the prepared tart shells. Smooth out the tops with a spoon or an offset spatula. If desired, top each tart with the mixed berry topping.
5. Cover loosely with plastic wrap and freeze for at least 4 hours or overnight. This will help the filling set and firm up.
6. To serve, remove the tartlets from the molds and place on serving plates. Garnish with additional fresh berries and enjoy immediately or store leftovers in the fridge for up to 3 days.
Note: You may need to adjust the cooking time for the crust depending on your preferred crunchiness. Just keep an eye on it while it’s baking.
Steps
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1
Done
|
Preheat the oven to 350°F (180°C). Grease four 4-inch (10 cm) round silicone molds or ramekins with coconut oil. Set aside. |
|
2
Done
|
For the crust: Combine all the crust ingredients in a food processor and process until they form a crumbly mixture. Press the mixture into the bottom of each prepared mold, about ⅛ inch thick. Bake for 10 minutes, or until lightly golden. Remove from the oven and let cool completely. |
|
3
Done
|
For the filling: Place the chilled coconut milk can in a large bowl along with the softened banana slices and mashed them well with a fork. Add the rest of the filling ingredients and stir until smooth. |
|
4
Done
|
Pour the filling evenly among the prepared tart shells. Smooth out the tops with a spoon or an offset spatula. If desired, top each tart with the mixed berry topping. |
|
5
Done
|
Cover loosely with plastic wrap and freeze for at least 4 hours or overnight. This will help the filling set and firm up. |
|
6
Done
|
To serve, remove the tartlets from the molds and place on serving plates. Garnish with additional fresh berries and enjoy immediately or store leftovers in the fridge for up to 3 days. Note: You may need to adjust the cooking time for the crust depending on your preferred crunchiness. Just keep an eye on it while it's baking. |
