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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Dairy-Free Banana Cream Tart

    Dairy-Free Banana Cream Tart

    0
    By Alisa Fleming on January 19, 2014 Dairy Free Desserts, Dairy-Free Recipes

    This dairy-free banana cream tart recipe is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Alyse Raponi. For the creamy filling, she uses Almond Plus Protein AlmondMilk from So Delicious.

    Dairy-Free Banana Cream Tart Recipe

    Banana Cream Tart

    So Delicious Dairy Free 3 Course Recipe Contest BadgeThe image above shows the pan used and crust, for reference.

    For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

    Special Diet Notes & Options: Dairy-Free Banana Cream Tart

    By ingredients, this recipe is dairy-free / non-dairy, peanut-free, and soy-free. Just use caution, and read the ingredients carefully when selecting cookies and whipped topping (opt for coconut whip). Note that this recipe does use eggs. If you confuse eggs with dairy, you’re not alone. See this post: Are Eggs Dairy?

    For a tree nut-free and dairy-free banana cream tart, So Delicious offers Coconut Milk Beverage that can be used in place of the AlmondMilk.

    Dairy-Free Banana Cream Tart
     
    Print
    Prep time
    40 mins
    Cook time
    20 mins
    Total time
    1 hour
     
    This recipe was submitted by Alyse Raponi, as an entry in the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest.
    Author: Alyse Raponi
    Serves: 1 large tart
    Ingredients
    Custard:
    • 2 cups So Delicious Dairy Free Vanilla Almond Plus AlmondMilk
    • 2 eggs
    • 3 bananas, ripe, mashed well
    • 2 tablespoons sugar
    • 2 teaspoons cornstarch
    • 1 teaspoon flour
    • Pinch salt
    • 1 teaspoon unflavoured gelatin powder
    Crust:
    • 2 cups cookie crumbs (I used dairy free almond shortbread)
    • 3 tablespoons non-hydrogenated shortening
    • 3 ounces dairy-free dark chocolate, melted
    Topping:
    • 1-1/2 cups dairy-free whipped topping (such as Healthy Top, Rich Whip (in cartons), Soyatoo or homemade coconut whip)
    • 10-12 amaretti cookies, crushed*
    Instructions
    Custard:
    1. In a medium-sized pot pour in all custard ingredients except gelatin and whisk vigorously. Place on medium-high heat and bring to almost a boil. Reduce heat so the mixture does not boil over. Continuously whisk so mixture does not stick to the bottom of the pot and burn. Cook until mixture is thickened approximately 10 minutes.
    2. Bloom gelatin powder in a 1 tablespoon water. Microwave for 30 seconds on high. Mixture will liquefy. Stir to incorporate and cool slightly. Mix into banana mixture.
    3. Allow to cool at room temperature for 30-45 minutes. Refrigerate for 1 hour. (This cannot be made in advance as the bananas turn brown when refrigerated for too long).
    Crust:
    1. In a medium-sized bowl mix crumbs with shortening. Press into a 4x12x2-inch false bottom tart pan. (See picture). Press up the sides firmly using your fingers to tamp down the edge. This builds the sides to prevent breakage when removed from tart pan.
    2. Bake in a 350ºF preheated oven for 10 minutes, or until lightly golden.
    3. Cool to room temperature or speed the process up in the refrigerator for 15 minutes.
    4. Pour the melted chocolate onto the cooled crumbs. Spread with a spatula. (When chocolate hardens it prevents the filling to soak through to the crumbs, giving you a sturdy shell and a nice surprise)
    5. Pour the cooled banana filling mixture over the crust , spread to the outer corners.
    6. Top with whipped topping, refrigerate.
    7. When ready to serve sprinkle crushed amaretti cookies on top.
    Notes
    Amaretti cookies are made from almond, sugar and egg whites and found in the international section of your grocery store.
    3.2.2646
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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