Salted Caramel Banana Cream Tart from Alternative Baker
Serves: 1 9-inch tart
Recipe adapted from Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours by Alanna Taylor-Tobin
for the crust
  • 1 teaspoon melted coconut oil
  • ½ cup (60 g) almond flour
  • ⅓ cup (50 g) sweet white rice flour
  • ⅓ cup (40 g) coconut flour
  • ¼ cup (45 g) organic cane sugar
  • ¼ plus ⅛ teaspoon sea salt
  • 7 tablespoons (80 g) coconut oil (at cool room temperature or lightly chilled)
  • 1 teaspoon vanilla extract
  • 2 tablespoons cold water
  • 2 oz (55 g) chopped dark chocolate or chocolate chips (about ⅓ cup)
for the filling
  • ⅓ cup organic cane sugar
  • 3½ tablespoons (30 g) cornstarch
  • ¼ teaspoon fine sea salt
  • ½ vanilla bean, split lengthwise and scraped (optional)
  • 1½ cups full fat Thai coconut milk
  • fat from 1 chilled can of Thai full fat coconut milk
  • 4 tablespoons neutral coconut oil
  • 3 large ripe but firm bananas
  • salty caramel - recipe here
  • flaky salt - for serving
for the topping
  • fat from 1 chilled can of Thai full fat coconut milk
  • 2 tablespoons organic cane sugar
  • 1 teaspoon vanilla extract
to make the crust
  1. Preheat the oven to 350° F (175° C). Prepare a 9-inch tart pan with a removable bottom by oiling it with 1 teaspoon coconut oil.
  2. Combine all the flours, sugar and salt in a food processor or in the bowl of a stand mixer with a paddle attachment. Add the coconut oil and vanilla extract. Process until combined and the mixture looks clumpy. With the motor still running, drizzle in the cold water and process until the dough comes together in large clumps.
  3. Build the crust, pressing the dough first against the bottom and then the sides of the tart pan. Prick with a fork several times and place in the freezer for 20 minutes.
  4. Place the tart pan on a rimmed baking tray and bake until golden, 20-25 minutes. Scatter the chocolate over the hot crust, let it melt and spread with the back of a small spoon over the bottom and sides of a crust. Let the crust cool at room temperature, then chill in the fridge until the chocolate is set.
to make the filling and assemble
  1. In a small saucepan, whisk together the sugar, cornstarch, salt and vanilla pod and seeds, if using. Whisk in the coconut milk and fat. Bring the mixture to a slow boil over medium-high heat, whisking constantly, making sure to scrape the bottom of the pan with the whisk. Once the mixture comes to a boil, continue cooking and whisking for 1-2 minutes.
  2. Remove the mixture from the heat and transfer to a blender along with the coconut oil. Blend until smooth. Pour into a bowl, press plastic wrap right onto the surface of the pudding and let cool at room temperature.
  3. Once cooled, spread half of the pudding into the chocolate-lined tart shell. Slice the bananas ¼-inch thick and layer them evenly over the top. Drizzle with 6 tablespoons of the salty caramel sauce and place in the freezer for about 5-10 minutes, for the caramel to harden. This will make the next step easier.
  4. Spread the remaining pudding over the bananas and cover the tart with plastic wrap. Chill until set, at least 2 hours, or overnight.
  5. To make the topping, scrape the coconut fat from the top of the coconut milk jar into a bowl. Drizzle the sugar and vanilla extract over it and whisk until fluffy. Alternatively, you can also use strore-bought coconut whipped cream here. Remove the plastic wrap from the chilled tart and spread the whipped cream evenly over top. Chill for 30 minutes for the cream to set. Drizzle with the salty caramel sauce and sprinkle with a pinch of flaky salt. Slice and serve with more caramel, if desired.
Recipe by Golubka Kitchen at