Gluten-free banana and coconut tart

Ingredients

• 70 grams rolled oats (gluten-free)
• 85 grams almonds
• 50 grams dates
• 40 grams coconut oil
• Pinch of salt
• 50 grams coconut blossom sugar
• 15 grams cornstarch
• 350 ml plant-based milk
• 200 grams kokoscreme santen

Instructions

1. 1

   Put the rolled oats, almonds, pitted dates, salt and coconut oil into the food processor and pulse until fine. Does it hold together when you squeeze it between your fingers? Perfect!Line a round springform pan (see springvormen) with baking paper and spread the oat mixture over the base. Press down firmly with a spoon. Bake this for 20 minutes at 175°C in the oven.Meanwhile, start on the filling. Put the coconut blossom sugar and the cornstarch in a small saucepan over low heat and whisk in the plant-based milk little by little. Make sure it doesn't lump. Bring to a boil and let simmer on low heat for about 6 minutes.Remove the mixture from the heat and stir in 1 teaspoon vanilla and a pinch of salt. Let cool slightly, cover with some foil and chill in the refrigerator.Meanwhile, use a food processor to make the coconut cream smooth and creamy. Put the block in the processor and run it at fairly high speed for a few minutes until you have a creamy mixture. Add this to the cooled filling in the fridge.Slice 1 banana into thin rounds and arrange them over the oat base. Then spread the filling evenly over the mixture and chill in the fridge until set (approx. 1 hour).Before serving, slice the remaining bananas and use them to garnish the tart.Serve on small dessert plates with cake forks. A cup of coffee or tea on the side? Enjoy!