Tuesday, August 14, 2012

Allergy free chocolate banana tart recipe

Now, I started out making banana custard pie but the custard mix I'd found ended up tasting like plastic. This tastes far, far better. Enjoy my fixit recipe.

  • 1 cup Orgran all purpose flour
  • ½ cup Orgran self-raising flour
  • ½ cup cornflour
  • ⅓ cup Orgran gluten free gluten
  • ¼ cup caster sugar (optional)
  • 125g Nuttlex
  • 1 tsp Orgran No Egg whisked with 40mls water until thick
  • ¼ cup cold water
Filling and Topping
  • 3-4 bananas, peeled and sliced
  • 4 tsp Orgran No Egg whisked with 60mls water until thick
  • ½ cup caster sugar
  • 2 large tbsps Nuttlex
  • 150g plain goat’s cheese, beaten
  • ½ tsp vanilla essence
  • 3 tsp gelatine
  • 200g Lindt 70% dark chocolate, melted
  • Cocoa for dusting
  • Strawberries and/or pecans for decoration

  • Grease a pie dish.
  • Combine the flours, gluten free gluten, Nuttlex and ¼ cup sugar in a large bowl and rub the Nuttlex through until the mixture resembles fine breadcrumbs.
  • Add the No egg mixture and ¼ cup cold water.
  • Combine until the pastry just comes together.
  • Roll and press the pastry together until smooth.
  • Wrap in plastic wrap.
  • Refrigerate for 30 minutes or until firm.
  • Place remaining pastry between 2 sheets of cling wrap or baking paper.
  • Roll out until large enough to cover the pie base.
  • Peel away the cling wrap from one side of the pastry.
  • Flip the pastry into the pie dish and shape, cutting away any excess.
  • Bake for 10-15 minutes at 180C and then allow the base to cool completely.
  • Combine the No Egg, Nuttlex, goat’s cheese, vanilla essence and caster sugar in a bowl and beat until creamy.
  • Fold in the gelatine into the hot melted chocolate and allow the chocolate to cool.
  • Fold the chocolate into the creamy mixture until evenly combined.
  • Pour the filling over the banana and smooth the top. Work quickly as the filling will start to set quickly.
  • Dust with cocoa.
  • Decorate with strawberries or pecans.
  • Refrigerate until chilled.
  • Pectin can be used instead of gelatine for setting the mixture although I'm not sure of the conversion rate. If using a jam setter, which is pectin mixed with sugar, then replace the sugar and gelatine with jam setter to equal quantities.

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