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.

Ingredients

Pastry

• 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

Method

• 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.

Note

• 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.