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    Schokoladen Bananen Tarte

    Chocolate banana tart (vegan, vegetarian)

    If you are looking for the most delicious, creamiest and easiest chocolate cake on this planet, you should be very strong now, because this is exactly the moment you found it. 

    A crispy baked spelled dough base with fruity banana slices, fluffy chocolate cream, crunchy pecans and a pinch of sea salt. The sea salt in combination with the sweet chocolate gives my chocolate banana tart that certain something.

    Chocolate Banana Tart

    Ingredients

    • 100g spelled flour (type 630)
    • 25g ground almonds
    • 1 pinch of salt
    • 50g margarine or butter, cold
    • 200g chocolate
    • 100g whipped cream or whipped cream, vegan
    • 40g pecans
    • 2 bananas
    • 1 tablespoon germinated buckwheat
    • 1 teaspoon coarse sea salt
    • 20cm ø tart pan or springform pan
    • legumes for blind baking

    Note

    Preparation time: 30 minutes

    Cooling time: 2.5 hours

    Baking time: 25 minutes

    Nutritional values ​​per piece:

    332kcal 4.54g protein 21.9g fat 27.5g carbohydrates 1.7g fiber

    Directions

    Step 1 Knead the spelled flour, ground almonds, salt, margarine and 2 tablespoons of cold water to form a dough. Wrapped in a plastic container or in cling film, put in the refrigerator for 30 minutes. Preheat the oven to 180° C.
    Step 2 Roll out the dough on a lightly floured work surface and place in a greased tart dish á
    ø20cm. Prick the pastry base several times with a fork. Place baking paper on the dough base and weigh down with legumes. Baking in a hot oven for 10 minutes. Remove the legumes and the baking paper and bake the bottom in the oven for another 15 minutes until golden brown. Let cool down completely after baking.
    Step 3 Roughly chop the chocolate and melt it together with the whipped cream over a water bath. Roughly chop the pecans. Peel the bananas, cut into slices and spread on the cooled dough base. Spread the chocolate cream evenly on the bananas and decorate with pecans and buckwheat.
    Sprinkle with coarse sea salt and let chill in the refrigerator for at least 2 hours. After cooling, cut into 8 pieces and enjoy.