Vegan Banana-Chocolate-Coconut Tart

Vegan Banana-Chocolate-Coconut Tart

Chocolate-Coconut Shortbread Crust


1 cup Earth Balance--softened

3/4 cup sugar

1 teaspoon vanilla extract

1/2 cup all purpose flour

3/4 cup coconut flour

3/4 cup cocoa powder

1 tablespoon cornstarch

1/4 teaspoon salt

1/2 cup unsweetened coconut


*Preheat oven to 325 degrees F. Cream Earth Balance, sugar, and vanilla. Sift in flours, cornstarch, and salt. Mix in unsweetened coconut. Press into 11 inch tart pan (along the bottom and up the sides).  Bake for approximately 20 minutes. Let cool completely.

Banana Custard Filling:


1 cup almond milk

1 cup coconut milk

1 teaspoon vanilla extract

1/2 cup sugar

4 tablespoons cornstarch

1/2 teaspoon salt

2 very ripe bananas

juice from 1/2 lemon


*Puree bananas and lemon juice in blender until smooth. Add coconut milk and almond milk. Blend until combined. Set aside.

*In medium saucepan, mix sugar, cornstarch, and salt until fully combined. Add the banana-milk mixture. Stir/whisk until all lumps are dissolved. Turn heat to medium. Stir the custard mixture over medium heat until it thickens to desired consistency (remember, it will get slightly thicker when cooled). Remove from heat, stir in vanilla, add to dish, cover with plastic wrap, wax paper, or foil so a skin does not form on the custard. Refrigerate until completely cool.

The Tart: Assembly

1/2 cup salted, roasted macadamia nuts--finely chopped

1 banana-sliced thinly

1/2 cup toasted coconut (unsweetened)

1/4 cup roughly chopped chocolate

'fat' from coconut milk--whipped (see The Witchy Kitchen for detailed instructions)

*Add layer of sliced banana to the cool tart shell (reserve a few slices for garnish). Sprinkled with 2/3 of the coconut and nuts. Gently add the chilled custard and spread across tart shell. Dollop whipped coconut cream into the center of the tart. Sprinkle with remaining nuts, coconut, and chocolate. Garnish with a few banana slices in the center. Viola!