This recipe is translated from Cookpad Italy. See original: Italy

Crostata di Frutta Secca con Banana e Cacao

Nut Tart with Banana and Cocoa

Name: Nut Tart with Banana and Cocoa
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups mixed nuts (I used almonds, cashews, and walnuts); 1 1/3 cups dried fruit (I used apricots, figs, and raisins); 3 tablespoons coconut oil; 3 large, very ripe bananas; 3 tablespoons coconut oil; 2 tablespoons 100% cocoa powder; 2 tablespoons peanut butter; 1 cup coconut cream; 7 ounces dark chocolate; 2 tablespoons glucose syrup; 1/2 cup cocoa puffed rice; as needed Pomegranate seeds for decoration,

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Dolce per Amore @dolceperamore

Seoul, Corea del Sud

A vegan dessert rich in fiber, without sugar and gluten, perfect for a hearty breakfast or as an alternative to fresh fruit for dessert. Thanks to my health-conscious Brazilian chef friend Alexsa for the recipe. The peanut butter in the filling and a decorative Coconut Ganache topping are my personal touches.

Ingredients

40 minutes

6 servings

For the nut crust:
2 cupsmixed nuts (I used almonds, cashews, and walnuts)
1 1/3 cupsdried fruit (I used apricots, figs, and raisins)
3 tablespoonscoconut oil
For the filling:
3large, very ripe bananas
3 tablespoonscoconut oil
2 tablespoons100% cocoa powder
2 tablespoonspeanut butter
For the Coconut Ganache:
1 cupcoconut cream
7 ouncesdark chocolate
2 tablespoonsglucose syrup
1/2 cupcocoa puffed rice
as neededPomegranate seeds for decoration,

Cooking Instructions

40 minutes

1

For the nut crust: Combine all the ingredients in a food processor and chop until it reaches a moldable consistency. Line the base and sides of a 10-inch tart pan with a removable bottom.
2

Prick the bottom with a fork and bake for about 15 minutes in a preheated oven at 350°F, or until the edges start to turn golden. Then let it cool on a wire rack.
3

For the filling: Place all the ingredients in the food processor and blend well until smooth. Fill the already baked and cooled nut crust and refrigerate for at least 4 to 6 hours to set the cream.
4

For the Coconut Ganache: Heat the coconut cream and glucose syrup, then pour it over the chopped chocolate in a mixing glass. Let it sit for 1 minute, then blend with an immersion blender. Add the cocoa puffed rice and mix with a rubber spatula.
5

Let the ganache cool slightly, then pour it over the chilled filling of the Vegan Tart.
6

For decoration, I used pomegranate seeds and two leaf-shaped chocolates.

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Written by

Dolce per Amore @dolceperamore

on January 03, 2023 16:48

Seoul, Corea del Sud

Mi chiamo Ortensio e vivo a Seoul nella Corea del Sud per lavoro, ho lasciato il Belgio a fine luglio 2023, dopo oltre 5 anni. Ho una passione esagerata per la pasticceria sia italiana che internazionale, ma anche per il cibo sano e soprattutto che sia bello da vedere e squisito da mangiare.Mi trovate anche qui👇🏻dolceperamore.ityoutube.com/dolceperamoreinstagram.com/dolce_per_amorefacebook.com/dolceperamore.it"Nessun amore è più sincero dell'amore per il cibo.''🫰🏼(George Bernard Shaw)

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