Chocolate-Banana-Peanut Tart

Chocolate-Banana-Peanut Tart

  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 70 minutes
  • Yield: 12 servings
  • Difficulty: 3 (1 - 5)
  • Allergens: Gluten
    Tree Nuts
    Soy
  • Categories: Desserts Pies & Tarts
This tart is pure indulgence for chocolate and peanut butter lovers! Imagine a buttery pastry crust spread with creamy peanut butter, topped with fresh banana slices, and filled with the most velvety chocolate mousse you can imagine. The whole thing gets a glossy chocolate ganache topping and a sprinkle of crunchy peanuts for that perfect texture contrast. It's like all your favorite flavors decided to throw a party in tart form - and trust me, everyone who tries a slice will be asking for the recipe!

Instructions

  1. Place the can of coconut milk in the refrigerator overnight to allow the cream to separate from the water. You will only need the solid cream part for this recipe.

Base Instructions

  1. Prepare the sweet vegan pie dough according to the recipe.
  2. Press the dough into a 23cm loose-bottomed tart tin, making sure to cover the bottom and sides evenly. Trim any excess dough from the edges.
  3. Preheat the oven to 180°C (350°F).
  4. To blind bake the crust, line the pie dough with a piece of parchment paper and fill with pie weights or dried beans to prevent the dough from puffing up.
  5. Bake for 15 minutes, then carefully remove the weights and parchment paper.
  6. Return the crust to the oven and bake for an additional 5-10 minutes until it turns golden brown.
  7. Allow the crust to cool completely before filling.
  8. Once cool, spread the peanut butter in an even layer over the bottom of the tart crust.
  9. Slice the bananas and arrange them in an even layer over the peanut butter.

Chocolate Mousse Instructions

  1. Open the chilled can of coconut milk and carefully scoop out only the solid cream part into a mixing bowl.
  2. Beat the coconut cream until smooth.
  3. Add the silken tofu to the coconut cream and blend until completely smooth, either using an immersion blender or by transferring to a food processor.
  4. Break the cooking chocolate into small pieces and place in a microwave-safe bowl.
  5. Melt the chocolate in the microwave using 20-second intervals, stirring between each interval, until completely smooth. Be careful not to overheat or burn the chocolate.
  6. Add the melted chocolate to the tofu-coconut mixture and mix until well combined.
  7. Add the cocoa powder and mix again until you have a smooth, uniform chocolate mousse.
  8. Pour this mousse over the banana layer in the tart shell, spreading it evenly to create a smooth surface.
  9. Place the tart in the refrigerator for at least 2 hours to allow the mousse to set.

Topping Instructions

  1. Prepare the soft chocolate ganache according to the recipe.
  2. Once the chocolate mousse layer has set, remove the tart from the refrigerator.
  3. Pour the ganache over the top of the tart, tilting the tart if necessary to ensure the ganache covers the entire surface evenly.
  4. Return the tart to the refrigerator to allow the ganache to set slightly.
  5. Coarsely chop the peanuts either using a knife on a cutting board or by pulsing briefly in a food processor. Don't over-process as you want some texture.
  6. Once the ganache has started to set but is still slightly tacky, sprinkle the chopped peanuts over the top of the tart in your desired pattern.
  7. Return the completed tart to the refrigerator and chill for at least 4 hours, preferably overnight, to allow all layers to set properly.
  8. To serve, carefully remove the tart from the tin and place on a serving plate. For clean slices, dip a sharp knife in hot water and wipe dry between cuts.

Notes

  • For the best results, use smooth peanut butter that spreads easily at room temperature.
  • Choose bananas that are ripe but still firm for the best texture and flavor.
  • Silken tofu works best for the mousse as it blends to a smoother consistency than regular tofu.
  • For an extra special presentation, you can reserve a few banana slices to place decoratively on top of the ganache along with the peanuts.
  • This tart can be stored in an airtight container in the refrigerator for up to 5 days.