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Ingredientes
- 1 c. all-purpose flour
- 1/3 c. plus 2 Tbs. cocoa pwdr
- 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 c. plus 2 teaspoon maple syrup
- 1/2 c. plus 2 teaspoon soy lowfat milk
- 1/2 c. canola oil
- 4 ounce silken tofu
- 1 tsp vanilla extract
- 1/4 tsp lemon juice
- 2 med bananas, up to 3 Grnd cinnamon for dusting, (optional)
- 1 c. coconut lowfat milk
- 1/2 c. flaked coconut, toasted (optional)
- 1/2 c. granulated sugar
- 1/8 tsp salt
- 3 Tbsp. arrowroot
- 1 tsp vanilla extract
Direcciones
- 8 SERVINGS DAIRY-FREE
- This tart is a great ending to a romantic meal. The recipe can make 1 large tart or possibly several individual tartlets. The tart can be completely assembled before dinner, leaving just the caramelizing of the banana to be done just before serving.
- Preheat oven to 350 degrees. Lightly grease 10-inch tart shell with removable bottom.
- In medium bowl, sift together all dry ingredients; set aside. In food processor or possibly blender, combine maple syrup, soy lowfat milk, oil, tofu, vanilla and lemon juice and process till well blended. Add in to dry ingredients and mix till blended. Pour batter into prepared tart pan. Bake just till set and cake begins to pull away from sides of pan, 20 to 25 min. Transfer to wire rack and let cold for 5 min. Remove side of pan and let cold completely.
- Coconut cream: In food processor or possibly blender, combine all ingredients and process till blended. Pour mix into saucepan and add in coconut. Cook over medium-high heat, then cook, whisking constantly, till mix thickens slightly, 3 to 5 min. Pour mix into bowl and chill till chilled.
- To assemble: Cut a cavity in chocolate cake tart shell with a small knife or possibly melon bailer to resemble a tart shell. Fill center with some coconut cream.
- Slice bananas and arrange over top of coconut cream. Sprinkle sugar over bananas. Transfer tart to baking sheet.
- Preheat broiler and broil tart 4 to 6 inches from heat source just till sugar has browned. Remove to serving plate and dust with cinnamon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 8 servings | |
| Calories 460 | |
| Calories from Fat 171 | 37% |
| Total Fat 19.45g | 24% |
| Saturated Fat 4.18g | 17% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 357mg | 15% |
| Potassium 449mg | 13% |
| Total Carbs 66.29g | 18% |
| Dietary Fiber 3.6g | 12% |
| Sugars 43.63g | 29% |
| Protein 6.95g | 11% |
