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Pecan brûléed banana tarts

Pecan brûléed banana tarts

Pecan brûléed banana tarts are just amazing. I love all the pumpkin and apple pie creations at the moment, but for some reason I just have pecans and beautifully sugar coated banana’s on my brain. I want to make a kind of pie one of these day’s with my very own pastry ect, but when the craving hit’s and you don’t have the time for tassels or hassles, these little beauties sure do come in handy.

Pecan brûléed banana tarts are just amazing. I love all the pumpkin and apple pie creations at the moment, but for some reason I just have pecans and beautifully sugar coated banana’s on my brain. I want to make a kind of pie one of these day’s with my very own pastry ect, but when the craving hit’s and you don’t have the time for tassels or hassles, these little beauties sure do come in handy. Brûléed tarts have my name written all over them…!

There are just certainly food’s that make me the happiest of all and banana is one of those food’s that I can’t do without. I could live off banana’s, peanut butter, yogurt and rice cakes. Some might think that is quite bizarre, but I just love these food’s so so much! I lived off peanut butter when I was pregnant, that and buckets full of popcorn. That incurable hunger was filled with “good” carbs and healthy fats. Not that it did any good, I gained 14 kilo’s at the end of my pregnancy term, and by 41 weeks plus I wasn’t counting anymore.

So the obsession with peanut butter is still so relevant, but what am I blabbering on about now, the brûléed bananas are all that. They are so beautiful with the coconut sugar and works so so well with the maple coconut whip and the crunchy tart base that is slightly bitter but chewy thanks to the tahini. I never really liked the bitter taste of the tahini, but I love it these days. I just give that something extra to dishes that you wouldn’t have thought works so well with sesame, but all those flavors are right up my alley.

I prepare at least one or two Asian dishes in a week, besides the occasional matcha every now and again. Not that I actually really know these flavors so well, it’s all still very raws experience wise. Apart from Asian dishes, I crave a lot of sweet stuff and the continuous scroll on Pinterest and Instagram aren’t helping. Every day I am just looking at food and thinking about what I am going to make next. It never stops.  It’s amazing to think that post 5 years, I had no interest in cooking this much. I always loved eating healthy, but never have I thought it would become such a passion.

The French certainly know how to upgrade a dessert. Creme brûlée is a favorite of mine, basically anything burnt to a taste crisp like smores and heaps of sugar are my favorite. AND these brûleed bananas are absolutely amazing with these tarts, they work super well as a breakfast option also, serve with some creamy coconut yogurt, candied pecans and your good to go!

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Beginner

Pecan Brûléed banana tarts

Pecan brûléed banana tarts

Ingredients 

Nougat base

  • 1/2 cup tahini
  • 1/4 cup maple syrup
  • 1 heaped tbsp coconut oil
  • 1/2 coconut flour or almond flour
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup chopped pecans

Maple coconut whip

  • 1 can Chilled coconut cream (400ml)
  • 1/4 cup maple syrup
  • Pinch of salt
  • 1/2 tsp vanilla essence or vanilla powder

Brûléed bananas

  • 1 medium-sized Bananas
  • 1/3 cup coconut sugar or brown sugar
  • 1 blowtorch

Method

  1. Preheat oven to 175 degrees Celcius.
  2. Then mix together the nougat tart base ingredients and press into pre smeared square tart tin with a loose base.
  3. Bake for 10-15 minutes until brown and leave to cool before adding the maple whip and the brûléed bananas.
  4. To brûlée the bananas, simple slice lengthways and then dip into the coconut sugar and use a blow torch (kitchen accessory) to burn the top until crispy.

Whipped maple coconut cream

  1. Pour the coconut cream into a cooled bowl.
  2. Beat slowly while adding the maple syrup until the cream thickens, add the salt and vanilla.
  3. Layer the cream then add the brûléed bananas on top.
  4. Serve with extra chopped pecans on top.

Hope you like this recipe, it was a super surprising sweet treat! Best eaten right away of course**

M*

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