Easy Puff Pastry Banana Tart

Easy Puff Pastry Banana Tart

A simple upside-down style tart built on a tray: overripe bananas caramelise under butter and maple sugar while puff pastry bakes golden on top, then it's finished with a silky tahini caramel, coconut yoghurt, and a dusting of cinnamon. It's quick and easy to make, has minimal ingredients and tastes incredible! Perfect for using up any overripe bananas you have lying around.

Prep Time: 10 Minutes

Cook Time: 25 to 30 Minutes

Serves: 6

Ingredients:

Ingredients:

• 1 sheet puff pastry
• 4 overripe bananas, halved lengthwise
• 1 tbsp maple sugar
• 1 tsp ground cinnamon
• 2 to 3 tbsp cold vegan butter, sliced into thin slices

Tahini Caramel:

• 3 tbsp tahini
• 3 tbsp maple syrup
• 1/2 tsp vanilla extract
• splash of water, if needed

Garnish:

• 1/4 cup vanilla coconut yoghurt
• 1/2 tsp ground cinnamon, for dusting
• pinch of salt

Preparations:

1. Preheat oven to 200°C.


2. Slice the bananas and line them on a lined baking tray to make a square formation, roughly the same shape as the puff pastry sheet.


3. Sprinkle over the maple sugar and cinnamon, then lay the vegan butter slices on top.


4. Lay the puff pastry sheet over the top and press around the edges with a fork to seal.


5. Bake for 25 to 30 minutes, or until the pastry is golden and crispy.


6. Allow to cool fully.


7. Whisk together the tahini, maple syrup, and vanilla extract to make the caramel, adding a splash of water if needed to loosen.


8. Pour the caramel over the tart and spread with a spoon. Sprinkle over a pinch of salt, top with dollops of coconut yoghurt, and dust with cinnamon.


9. Slice and serve.

Watch the video: https://www.youtube.com/embed/T-tBY45Vj9Y

Source URL: https://chloeevegan.com/recipe/easy-puff-pastry-banana-tart/

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