Gluten-Free Chocolate Banoffee Tarts
Who doesn't love a banoffee pie? These individual tarts offer a healthy twist with tofu for extra-smooth silkiness.
Who doesn't love a banoffee pie? These individual tarts offer a healthy twist with tofu for extra-smooth silkiness.
- 1 egg
- 2 tsp vanilla extract
- 1 tsp xanthan gum
- 1 leaf
- 2 bananas
- 1/2 cup (50g) almond meal
- 200 ml light thickened cream
- 200 g dark chocolate (70%) roughly chopped
- 150 g light cream cheese
- 1/2 cup (110g) coconut sugar
- 200 g silken tofu
- 2 cans coconut milk chilled overnight
- raw cacao powder (optional) to serve
- 1/3 cup (15g) flaked coconut toasted, to serve
- 75 g rice flour
- 1/2 cup (75g) chickpea flour (besan)
- 2 tbs unrefined icing sugar
- 80 g cold unsalted butter chopped
- Carbohydrate 6.870625 g
- Cholesterol 0 mg
- Fat 0.09798 g
- Fiber 0.766999971866608 g
- Protein 0.32218 g
- Saturated Fat 0.033145 g
- Serving Size 1 1 Serving (31g)
- Sodium 0.3895 mg
- Sugar 6.10362502813339 g
- Trans Fat 0.033713 g
- Calories 29 calories
Step-by-step
- For the pastry, place the flours, almond meal, icing sugar, and xanthan gum in a food processor and whiz to combine. With the motor running, add the butter, piece by piece, until the mixture resembles breadcrumbs. Add egg and whiz until the mixture comes together in a smooth ball. Enclose in plastic wrap and chill for 30 minutes.
- Preheat the oven to 180°C. Grease eight 10cm loose-bottomed round tart pans.
- Roll out the pastry on a lightly floured surface to 5mm thick, then use to line the pans, trimming any excess. Line with baking paper and fill with pastry weights or rice, then bake for 10 minutes. Remove weights and paper, then bake for a further 5 minutes or until golden and dry. Set aside to cool.
- Meanwhile, soak the gelatine in cold water for 5 minutes. Fill a small saucepan one-third full with water and bring to a gentle simmer. Place the cream and chocolate in a heatproof bowl, place over the pan (do not let water touch the bowl) and stir until melted and smooth. Remove from the heat. Squeeze the excess water from the gelatine, then add to the chocolate mixture, whisking until gelatine dissolves.
- Place the vanilla, cream cheese, sugar, and tofu in a food processor and whiz until combined. Add the chocolate mixture and whiz until smooth. Divide the mixture among the tart cases, then chill for at least 2 hours or until set.
- Spoon chilled coconut cream that has risen to the tops of the cans into a bowl (reserve the water for another use) and whisk to stiff peaks using electric beaters. Chill until ready to use (will keep for up to 2 days).
- Peel and slice the bananas on an angle, arrange on top of the tarts and top with coconut cream. Dust tarts with cacao, if using, and sprinkle with toasted flaked coconut to serve.
My Gluten-Free Chocolate Banoffee Tart Adventure
Baking has always been my happy place. There's something incredibly satisfying about transforming simple ingredients into something delicious and beautiful. Lately, I've been on a quest to create healthier versions of my favorite desserts, and this gluten-free chocolate banoffee tart recipe is a testament to that journey. The initial inspiration came from a yearning for the classic banoffee pie, but I wanted something lighter, a bit more refined, and definitely suitable for my gluten-free lifestyle. The result? These individual tarts are not only delicious but also surprisingly easy to make, a fact that's made them a regular feature at my dinner parties and family gatherings.
The key to this recipe’s success, I discovered, is the unexpected addition of silken tofu to the filling. Yes, tofu! Don't let that put you off. The silken tofu adds an incredible creaminess and smoothness to the filling, creating a texture that rivals—and maybe even surpasses—the richness of a traditional banoffee filling. It’s a secret weapon that allows me to reduce the amount of cream needed, resulting in a lighter, healthier dessert without sacrificing any of the indulgence. The gluten-free pastry is equally impressive. It’s delightfully crumbly yet holds its shape beautifully, providing the perfect base for the creamy chocolate filling and the sweet, caramelized bananas.
I love the individual tart format. It allows for perfect portion control, and they look so elegant presented on a pretty plate. Plus, they’re easy to transport, making them ideal for potlucks or picnics. But beyond their practical advantages, these tarts are truly a feast for the senses. The combination of the rich, dark chocolate, the sweet bananas, and the light, airy coconut cream is simply divine. Each bite is a delightful explosion of textures and flavors, a symphony of sweet and creamy perfection. Making them is a therapeutic process; measuring out the ingredients, carefully assembling the tarts, and watching them bake is meditative. There’s something about the warmth of the oven and the sweet aroma that fills the kitchen that makes me feel at home.
These little tarts have become a staple in my repertoire. I've made them countless times, tweaking the recipe slightly each time to perfect it. I’ve experimented with different types of chocolate, from dark to milk, and I’ve even tried adding a hint of orange zest to the filling. The possibilities are endless! I often adapt recipes to suit my mood or the ingredients I have on hand, which is what I love about baking. It’s a creative outlet where experimentation is encouraged.
If you're looking for a delicious, healthy, and impressive dessert that will wow your friends and family, I highly recommend giving these gluten-free chocolate banoffee tarts a try. They are surprisingly easy to make and incredibly rewarding. The satisfaction of creating something so delicious and beautiful from scratch is hard to beat. Enjoy the process, enjoy the taste, and most importantly, enjoy the moments of joy these little tarts bring.
Beyond the Recipe: I find that baking often mirrors life. Just as a recipe requires careful attention to detail and precision, so too does achieving our goals in life. We need to follow the steps, patiently wait for the results, and appreciate the sweet rewards of our efforts. Sometimes things don’t go exactly as planned; perhaps the pastry cracks or the filling doesn’t set perfectly. But that's okay! It’s all part of the learning process, just as life often throws us unexpected curveballs. The key is to learn from our mistakes, adapt as needed, and always strive to improve.
This recipe, therefore, is more than just a collection of ingredients and instructions; it’s a metaphor for the journey we all take in life. With a bit of patience, creativity, and a touch of love, we can all achieve great things. So, go ahead, bake these tarts, and savor the sweetness of both the dessert and the life lessons embedded within the process.
