[Ingredients A - Garnishing]
Toasted walnuts
Banana slices
[Ingredients B – Tart]
75g wholemeal flour
75g all purpose flour
Pinch of baking powder
30g maple syrup
Pinch of sea salt
1tsp vanilla essence
1tsp soy bean milk
60g safflower/grapeseed oil
[Ingredients C – Chocolate Cream]
30g unsweetened baking chocolate
200g firm bean curd (drained and pat dry)
50g maple syrup
50g brown rice syrup
40g raspberry puree
3 bananas (peeled and sliced to 1.5cm thickness)
[Steps]
Preheat oven to 180degC.
Make tart shell. Sift flours and baking powder twice together and chill the mixture in the refrigerator for a few minutes.
Combine maple syrup, sea salt, vanilla essence, soy bean milk and safflower/grapeseed oil in a bowl and mix well. Add chilled flour mixture and fold in using a spatula. Rub dough rapidly with your fingers until crumbly.
Wrap the dough in cling film and place it into a plastic bag. Roll out the dough to a thickness of about 3 to 5mm.
Sandwich dough with parchment paper and roll it out to a thickness of 3 to 5mm. Place the dough over the tart tin and gently press against the sides and bottom edges. Place baking weights into tart tin and bake for 20mins. Carefully remove weights when pastry begins to change colour around the edges, then continue baking until light golden brown for about 10mins more. Remove from heat and leave on a wire rack to cool.
Make chocolate cream. Place chocolate in a heatproof bowl and melt over a double boiler.
Blend bean curd in a food processor until creamy. Add maple syrup, brown rice syrup and raspberry puree and mix well. Add melted chocolate and mix in.
Cut bananas into 15cm thick slices. Spread half of the chocolate cream onto base of tart, then top with an even layer of banana slices. Spread remaining chocolate cream over bananas, and then arrange any remaining bananas on top of cream.
Garnish tart with toasted walnuts, then place in the refrigerator to chill, but without becoming too cold before serving.