Banana-sweetened salted caramel tart is a delicious no-bake, vegan and gluten-free treat which you can decorate with any fruits and berries of the season. I'm using a 7 inch / 18 cm spring form pan for this.
Cuisine: gluten-free, vegan
Keyword: banana-sweetened, no bake, red currants, salted caramel, tart, vegan meringue
Author: Tiina @myberryforest
1/2cupnutssuch as cashews and pecans
heaped 1/2cupgluten-free rolled oats
half a small/mediumbanana (50 grams)Choose a ripe, sweet one (with brown spots)
heaped 1/8 tsp (or more, to taste)salt
1/4tspvanilla bean powder
Banana-sweetened salted caramel sauce
half asmall/mediumbanana (50 grams)
4tbspplant-based milk (or less/more depending on how liquid you want the sauce)
fewpinches of salt (to taste)
plant-based whipped cream
fruits and berries of the season
Blend all crust ingredients until you have a smooth and easy to shape crust. Add more salt if needed (to get the right salt-sweet balance for your liking)
Press crust on the bottom and a little on the edges of a pan (lined with parchment paper so that it's easier to remove).
Store in the freezer for about 10 min.
Blend salted caramel ingredients and add salt little by little until you get the right balance.
Spread plant-based whipped cream on top of crust. Spread caramel sauce on top. Decorate with fruits. ENJOY!
This tart keeps well for just about 2 days, because of the bananas (they don't taste very good after 2 days).