I LOVE my foodie friends. I just want to put it out there. Your comments make me smile, your comments crack me the heck up. Your comments leave me with a wide grin on my face and in my eyes for days on end. And for that, I thank you!
Onto this tart! One word: Mmmmmmmmmmmmmmm. I made this tart as my sweet “pie” for the SEEDS pie social this past Sunday (savory pie post coming soon!). I’ve been craving banana pudding. I have no idea why. So, this was my attempt to make a vegan version of a banana pudding pie. But, of course, I had to jazz it up a bit for the social. Rather than use a graham cracker crust or traditional pie crust, I went with a cookie crust. I adapted the recipe for my vanilla-saffron shortbread and made a chocolate coconut shortbread. This was my first time using coconut flour, but I have it as my personal goal to start playing around with different flours, so this was as good a time as any. Coconut flour has tons of fiber, and I wanted to subtly emphasize the coconut flavor in all aspects of the tart, so it just made sense. I also made the custard with coconut milk and added toasted coconut to the top. Finally, I whipped some of the coconut cream (just the fat from the coconut milk, which you get by refrigerating your coconut milk and skimming the fat from the top) and added a huge dollop to the center of the final pie.
Despite there being three different parts to this dessert, it’s surprisingly easy to make. (The only thing I wish was that the custard was banana yellow, but I guess that’s what happens when you use all natural ingredients and refrain from including Yellow #5!). And the tart got rave reviews at the pie social. One woman hunted me down after some SEEDS folks told her that I was the one who made it. She said, “Thank you so much for making a vegan pie. I didn’t think that I’d have anything to eat here. And this is sooooooooo good. No, really, it’s soooooo good.” Well, I never got to taste the tart, but with an endorsement like that, I decided to make it again for Easter. I’ve got to have a piece of this ‘soooooooooo good’ tart!
P.S…. Check out this article from the Durham Herald Sun!!! 😀
Vegan Banana-Chocolate-Coconut Tart (Printable Version)
Chocolate-Coconut Shortbread Crust
1 cup Earth Balance–softened
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
3/4 cup coconut flour
3/4 cup cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup unsweetened coconut
*Preheat oven to 325 degrees F. Cream Earth Balance, sugar, and vanilla. Sift in flours, cornstarch, and salt. Mix in unsweetened coconut. Press into 11 inch tart pan (along the bottom and up the sides). Bake for approximately 20 minutes. Let cool completely.
Banana Custard Filling:
1 cup almond milk
1 cup coconut milk
1 teaspoon vanilla extract
1/2 cup sugar
4 tablespoons cornstarch
1/2 teaspoon salt
2 very ripe bananas
juice from 1/2 lemon
*Puree bananas and lemon juice in blender until smooth. Add coconut milk and almond milk. Blend until combined. Set aside.
*In medium saucepan, mix sugar, cornstarch, and salt until fully combined. Add the banana-milk mixture. Stir/whisk until all lumps are dissolved. Turn heat to medium. Stir the custard mixture over medium heat until it thickens to desired consistency (remember, it will get slightly thicker when cooled). Remove from heat, stir in vanilla, add to dish, cover with plastic wrap, wax paper, or foil so a skin does not form on the custard. Refrigerate until completely cool.
The Tart: Assembly
1/2 cup salted, roasted macadamia nuts–finely chopped
1 banana-sliced thinly
1/2 cup toasted coconut (unsweetened)
1/4 cup roughly chopped chocolate
‘fat’ from coconut milk–whipped (see The Witchy Kitchen for detailed instructions)
*Add layer of sliced banana to the cool tart shell (reserve a few slices for garnish). Sprinkled with 2/3 of the coconut and nuts. Gently add the chilled custard and spread across tart shell. Dollop whipped coconut cream into the center of the tart. Sprinkle with remaining nuts, coconut, and chocolate. Garnish with a few banana slices in the center. Viola!
Check you out in the Herald! Well done! This tart is brilliant by the way. Can’t wait to see your savory pie 🙂
I love the idea of whipping coconut cream as a topping. I have been eating a lot of coconut lately – in my oatmeal, mixed into granola, and coconut milk in place of rice milk. So delicious, and this tart looks delicious too. Congrats on the article!
Definitely some of my favorite flavors too! How can you go wrong with chocolate, banana, and coconut? It’s the best compliment when perfect strangers come up to you to thank you for something! I’m so glad your tart was well-received 🙂 Have a great day!
Awesome! I’m so glad to see that your “pudding” didn’t come out yellow, because the same thing happened to me back at Thanksgiving. I made my first vegan banana pudding but it just looked kind of gray. It tasted awesome, though. I’m glad it’s not bright yellow because that means it’s better for us 🙂
Mine was grey too! Urg! But it was soooooooooooo freaking good! I actually even surprised myself! 😀
I love the flavour of the coconut! I never heard about the coconut flour! That’s the only thing difficult for this receipe: I have to find it!
Wow. That DOES look good. Gorgeous flavours; Love the look of the chocolately crunchy base and all that gungy banana and coconut…. have a super weekend!
Chocolate, banana and cooconut? Yeah, it’s a match made in heaven! Sounds lovely and I bet it was gone in a flash :o)
I love the banana & coconut combo sounds so creamy and gooey. I need to go and get me some of that earth balance. I don’t suppose it would work without?! Have great weekend!
Earth Balance is vegan ‘butter.’ You can use real butter or any butter substitute. My fav is though EB!
Oh yum… coconut, banana and chocolate!!! Mmmmm I had no idea you could whip coconut cream by getting the fat part! That’s so clever! Well done Tiffany!
I am loving everything about this tart! All those flavors must make a divine tart!
I’m impressed. I admit, I’ve been vegetarian for 16 years, but I still have yet to give up my butter, eggs and milk. This is the kind of recipe that makes me think it’s possible to forego all of it. Almond milk and coconut milk….amazing.
Fantastic job. 🙂
Thanks Kate! I don’t forego all always… but sometimes it’s nice to! 😀
Tiffany – you are EVIL and I like it!! Honestly, tart wouldn’t last an hour in our house :O I saw Baker’s Angel Flake Coconut for the first time ever yesterday at the supermarket and put it back on the shelf cos fresh grated coconut costs so much less here, at the market. Now though, you’re making me wish I’d brought it home with me ; it looked so beautiful, like snow flakes and was so moist I wanted to rip open the pack and eat it right there! It would have been perfect for something like this. Gorgeous, gorgeous tart!
Hi Tiffany! I was going to just leave one comment “Hmmmmmmm!” but I need to say more than that! This pie looks so delicious! When I saw the title, I was so ready to eat this tart. Look at this abundant coconut on top…..Gotta get a piece or two, or three! Congrats on the article! AWESOME!!!!
this looks just delicous! though of you when i put up my new post today – 365 days of vegan dishes!
Such a great combo and looks yummy! Love the topping as well….
This sound great, I am hosting a linky party called Sunday Buffet, Your welcome to add these to the Buffet line! http://deedeesdelights.blogspot.com/p/sunday-buffet.html
This looks fantastic! I wish my wife would eat bananas.
More tart for you!
Oh yummy! It figures we just ended up eating our bananas instead of baking with them–guess I need to get more. 😛 Btw, I LOVE banana and coconut together. Thanks for sharing!
The flavors in this tart sound amazing! I love coconut and I’m always trying to figure out what I can do with it! Thanks for sharing this recipe!
Go Tiff, get busy, it’s ya birthday…..well maybe not but you were in the newspaper. Way to get noticed!! Your Vanilla Saffron Shortbread has been haunting me since you blogged about it, along with an idea about a banana pudding. I guess this awesome recipe you just shared is a sign to get my hiney in gear. Thank you!!!
Your tart looks amazing and vegan, too> I have a granddaughter, who is vegan, so I’ll save the recipe for her.
This tart looks fantastic, wow! Coconut flour is weird stuff, the way it absorbs so much liquid, it takes some getting used to. But I’d say you did a fantastic job with it and that beautiful tart crust.
With coconut and chocolate involved, how could this not be excellent! Beautiful, too!
This tart looks delicious! I love all the flavors. Yum!
I have to get some coconut flour – I am seeing it pop up in some many delicious recipes lately. Macadamia nuts are my favorite!
Wow. so many ingredients in one dish, and they all fit so nicely together! That tart looks so tasty!
How super cool! Congrats on the article! Looks delicious.
I’m so glad I came across your vegan dessert recipe. My cousin is coming to town and he is vegan and I never know what to prepare for him. I think I found my answer!
yummy combination delicious dessert
That pie sounds so good, I am sure you could convert a lot of people to Veganism with it!
This proves that “vegan” and “decadent” are not at all mutually exclusive! Way to go!
Great combination of flavors! Wish I can have a slice now. I’ve never worked with coconut flour. Will have to get some soon.
Mmmmmmmmmmmmmmm – I love one-portion pies like these :)))))) – no seriously, I would let my husband have one slice of this but the rest is mine.
Looks completely delightful 🙂 Will go check out your article 😉
Thanks for the comments! Happy Tuesday!
You KNOW I love this tart and it’s vegan, yay! There must’ve been something in the air. I just did chocolate coconut banana bread. I have to try this with that yummy pudding texture, though. Love it.
Thanks Sabrina! There’s just sumthin, sumthin about these flavors! 😀
Beautiful tart!!! And the flavors sound amazing. Congrats on the article, well done!!!