Banana and salted caramel tart

Tales of a Kitchen / Banana and salted caramel tart

Just when I thought bananas cannot get any better, I go and pair them with salted caramel and whip up this tart. I am in love. It is my new favorite thing. There might have been moaning with the first bite.

Tales of a Kitchen / Banana and salted caramel tart

Tales of a Kitchen / Banana and salted caramel tart

This tart is the perfect combination of ridiculously creamy, melt-in-the-mouth filling & gooey, sticky crust. The crunchy hazelnuts on top and the chocolate just make it 10,000 better.

Tales of a Kitchen / Banana and salted caramel tart

Tales of a Kitchen / Banana and salted caramel tart

There’s honestly nothing more I can say about this. It’s epic. It’s rich. It’s GOOD. It needs to be in your belly.

Tales of a Kitchen / Banana and salted caramel tart

PS: I know there’s no actual salted caramel in this. But trust me, combine banana with coconut sugar and a generous pinch of salt and you will be in salted caramel heaven.

Tales of a Kitchen / Banana and salted caramel tart

Tales of a Kitchen / Banana and salted caramel tart

Banana and salted caramel tart

Serves 12

Ingredients for crust

  • 200g dates
  • 100g coconut chips
  • 2 TBSP mesquite powder
  • pinch salt

Ingredients for filling

  • 3 ripe bananas
  • 90g coconut sugar
  • 50g melted coconut oil
  • 50g cashews
  • good pinch salt

TOPPINGS: handful hazelnuts (some whole, some crushed), 1 Loving Earth choc bar of your choosing (half chopped, half melted), peanut butter (I also ‘happened’ to have some raw caramel sauce and raw vegan nutella sauce which I used).

Steps

  1. Add the ingredients for the crust to a food processor and blitz until you get a crumbly, sticky mix.
  2. Press this into a cake pan.
  3. Add the ingredients for the filling to a blender or food processor and blitz until creamy and soft and delicious. Scoop onto the cake base.
  4. Add all the toppings and refrigerate for 1 hour.
  5. Slice and enjoy!
  6. This will keep well in the fridge for 2-3 days. Or you know, you can freeze it in case of future cravings and emergencies.
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