Banoffee nice-cream tart

Banoffee nice-cream tart

By
From
Guilt-Free Nice Cream
Serves
10
Photographer
Jacqui Melville

This tart is gorgeous. All the deliciousness of a banoffee pie but a little bit more special.

Ingredients

Quantity Ingredient

For the crust

Quantity Ingredient
120g brazil nuts
25g almond meal
25g buckwheat flour
60ml coconut oil, melted
2 tablespoons maple syrup

For the salted caramel layer

Quantity Ingredient
125g almond butter or other nut butter
60g coconut cream
125ml maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
A pinch flaked sea salt

For the chocolate maple nice cream

Quantity Ingredient
5 bananas, peeled and frozen
400ml almond milk
1 heaped tablespoon unsweetened cacao powder or cocoa powder
1 tablespoon maple syrup

Toppings

Quantity Ingredient
2 fresh bananas, sliced
Whipped coconut cream
grated dark chocolate

Method

  1. Place the ingredients for the crust into a food processor and pulse until the mixture resembles rubbly wet sand. Tip into a 20 cm tart tin and press to form an even layer, pressing the mixture into the sides. Pop into the fridge for 30 minutes to firm up.
  2. For the salted caramel layer, simply mix everything together in a bowl. It should be gorgeous and thick. Now spoon into the chilled tart case, spreading the mixture evenly over the surface. If serving straight away move onto the steps below, otherwise return the tart to the fridge until ready to serve. It will keep happily like this for a good few days.
  3. When almost ready to serve, put the ingredients for the chocolate maple nice cream into a blender or food processor and blend until thick and creamy, scraping down the sides every 30 seconds. Process until the mixture becomes completely smooth and has the consistency of soft-serve ice cream. Spread the nice cream on top of the caramel in the tart case. Then arrange the banana slices on top and finish with whipped coconut cream and some grated dark chocolate.
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