This is a perfect dessert before the long weekend. I managed to use up all my old bananas, and with a few slices of fresh mangos on top, I felt like I was on holiday already. You can try to make some crunchy aquafaba meringues on top, my mixer just gave up on me. Well, next time!
180g plain flour
90g vegan margarine
40g peanut butter
30ml cold water
For the filling:
2 ripe bananas
1 tbs margarine
1 tbs plain flour
2 tbs rice flour
1/2 cup agave
3 tbs vegan salted caramel sauce*
*I posted a vegan salted caramel recipe 2 weeks ago, check out my blog!
1. Mix the cold margarine, peanut butter with the flour. (I used an electric mixer for this). Add the water to bind the dough together, wrap into cling film and refrigerate for an hour.
2. Between two baking paper roll out the dough to 2-3 mm thick circle to fit into your tart tin. Gently press to the side of the tins, leave a little bit overhanging to the top.
3. Prick the bottom with a fork then line it with the baking paper. Fill with ceramic beans or rice. If you feel your pastry is too soft, chill for another 10 minutes before blind bake it.
4. Bake the base for 15 minutes in a preheated oven on 180 C degrees, then remove the paper and beans/rice and bake for another 5 minutes.
5. For the filling, half your bananas and fry them quickly over a teaspoon of margarin.
6. In a separate saucepan melt 2 teaspoons margarine, add the flour and stir for a few minutes on low heat. Slowly add the milk, whisk vigorously to avoid lumps.
7. Add the agave, grilled bananas and blend with a hand mixer to get a smooth texture.
8. Slowly add the agaragar, whisk to combine. Cook for 3 minutes.
7. Prepare the tart shell by spreading three tablespoons salted caramel over the base. Pour the slightly cooled filling in and refrigerate for 30 minutes.