Banana Chocolate Tart With Caramel And Chocolate Sauces
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
44
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Maple Syrup2 tbsp
Virgin Olive Oil (extra)Directions:
1
Method To make the tart shells: Combine all the ingredients in a bowl and stir to mix well
2
Place 2 tablespoons of the mixture in the bottom of each of 4 ring molds each 2 inches in diameter
3
Pack the mixture firmly into the molds
4
(You will have more dough than you need for 4 molds
5
Because the tiny tart shells are fragile and time-consuming to make, it is a good idea to line additional ring molds with the remaining dough in case of breakage
6
) Place the molds on a nonstick drying sheet on a dehydrator shelf and dehydrate at 105°F for 3 hours
7
Remove the tart shells from the drying sheet and dehydrate directly on the shelf for about 10 hours longer, or until just dry
8
To make the Caramel Sauce: Drain the cashews, pat them dry, and then measure them
9
You should have 1/4 cup; discard any excess
10
In a high-speed blender, combine the cashews, Cashew Milk, honey, Date Paste, and maple syrup and process until smooth
11
Strain the purée through a fine-mesh sieve
12
Set aside 4 tablespoons for the tarts; reserve the remainder for another use
13
To make the tart shells: Combine all the ingredients in a bowl and stir to mix well
14
Place 2 tablespoons of the mixture in the bottom of each of 4 ring molds each 2 inches in diameter
15
Pack the mixture firmly into the molds
16
(You will have more dough than you need for 4 molds
17
Because the tiny tart shells are fragile and time-consuming to make, it is a good idea to line additional ring molds with the remaining dough in case of breakage
18
) Place the molds on a nonstick drying sheet on a dehydrator shelf and dehydrate at 105°F for 3 hours
19
Remove the tart shells from the drying sheet and dehydrate directly on the shelf for about 10 hours longer, or until just dry
20
To make the Caramel Sauce: Drain the cashews, pat them dry, and then measure them
21
You should have 1/4 cup; discard any excess
22
In a high-speed blender, combine the cashews, Cashew Milk, honey, Date Paste, and maple syrup and process until smooth
23
Strain the purée through a fine-mesh sieve
24
Set aside 4 tablespoons for the tarts; reserve the remainder for another use
25
Assembly Spoon 1 tablespoon of the Mexican Chocolate Sauce in a circle on each plate
26
Put a tart shell on top of the sauce
27
Spread 2 tablespoons of the Chocolate Fudge-Almond on the tart shell
28
Arrange 7 banana slices on top
29
Drizzle 1 tablespoon Caramel Sauce over the bananas and on the plate
30
Sprinkle with the Honey Walnuts
31
Spoon 1 tablespoon of the Mexican Chocolate Sauce in a circle on each plate
32
Put a tart shell on top of the sauce
33
Spread 2 tablespoons of the Chocolate Fudge-Almond on the tart shell
34
Arrange 7 banana slices on top
35
Drizzle 1 tablespoon Caramel Sauce over the bananas and on the plate
36
Sprinkle with the Honey Walnuts