-
1
8 SERVINGS DAIRY-FREE
-
2
This tart is a great ending to a romantic meal.
-
3
The recipe can make 1 large tart or possibly several individual tartlets.
-
4
The tart can be completely assembled before dinner, leaving just the caramelizing of the banana to be done just before serving.
-
5
Preheat oven to 350 degrees.
-
6
Lightly grease 10-inch tart shell with removable bottom.
-
7
In medium bowl, sift together all dry ingredients; set aside.
-
8
In food processor or possibly blender, combine maple syrup, soy lowfat milk, oil, tofu, vanilla and lemon juice and process till well blended.
-
9
Add in to dry ingredients and mix till blended.
-
10
Pour batter into prepared tart pan.
-
11
Bake just till set and cake begins to pull away from sides of pan, 20 to 25 min.
-
12
Transfer to wire rack and let cold for 5 min.
-
13
Remove side of pan and let cold completely.
-
14
Coconut cream: In food processor or possibly blender, combine all ingredients and process till blended.
-
15
Pour mix into saucepan and add in coconut.
-
16
Cook over medium-high heat, then cook, whisking constantly, till mix thickens slightly, 3 to 5 min.
-
17
Pour mix into bowl and chill till chilled.
-
18
To assemble: Cut a cavity in chocolate cake tart shell with a small knife or possibly melon bailer to resemble a tart shell.
-
19
Fill center with some coconut cream.
-
20
Slice bananas and arrange over top of coconut cream.
-
21
Sprinkle sugar over bananas.
-
22
Transfer tart to baking sheet.
-
23
Preheat broiler and broil tart 4 to 6 inches from heat source just till sugar has browned.
-
24
Remove to serving plate and dust with cinnamon.
