1 c All-purpose flour
1/3 c Plus 2 Tbs. cocoa powder
1/2 ts Baking powder
1/2 ts Baking soda
1/8 ts Salt
1/2 c Plus 2 tsp. maple syrup
1/2 c Plus 2 tsp. soy milk
1/2 c Canola oil
4 oz Silken tofu
1 ts Vanilla extract
1/4 ts Lemon juice
2 md Bananas; up to 3
Ground cinnamon for dusting;
-(optional)
COCONUT CREAM
1 c Coconut milk
1/2 c Flaked coconut; toasted
-(optional)
1/2 c Granulated sugar
1/8 ts Salt
3 tb Arrowroot
1 ts Vanilla extract
8 SERVINGS DAIRY-FREE
This tart is a great ending to a romantic meal. The recipe can make 1
large tart or several individual tartlets. The tart can be completely
assembled before dinner, leaving just the caramelizing of the banana
to be done just before serving. Recipe from Pastry Chef Sash a Weiss,
Millennium restaurant.
Preheat oven to 350 degrees. Lightly grease 10-inch tart shell with
removable bottom.
In medium bowl, sift together all dry ingredients; set aside. In food
processor or blender, combine maple syrup, soy milk, oil, tofu,
vanilla and lemon juice and process until well blended. Add to dry
ingredients and mix until blended. Pour batter into prepared tart
pan. Bake just until set and cake begins to pull away from sides of
pan, 20 to 25 minutes. Transfer to wire rack and let cool for 5
minutes. Remove side of pan and let cool completely.
Coconut cream: In food processor or blender, combine all ingredients
and process until blended. Pour mixture into saucepan and add
coconut. Cook over medium-high heat, then cook, whisking constantly,
until mixture thickens slightly, 3 to 5 minutes. Pour mixture into
bowl and refrigerate until chilled.
To assemble: Cut a cavity in chocolate cake tart shell with a small
knife or melon bailer to resemble a tart shell. Fill center with some
coconut cream. Slice bananas and arrange over top of coconut cream.
Sprinkle sugar over bananas. Transfer tart to baking sheet.
Preheat broiler and broil tart 4 to 6 inches from heat
Yields
8 servings
