Golden Caramel Banana Tart

If you see the word Vegan and immediately think: A dull, uninspired, flavour-free, gruelling, rabbit food regime adopted by Hippies and new age mystics so that they can suffer for their beliefs, then think again!

Open your eyes and hearts, people, smell the aroma, taste the food without prejudice and I swear you will never look back. Not only do you get to do your bit for the planet, not only do you get to be kind to animals, but you also get to eat some of the finest quality ingredients delivering the freshest, healthiest, tastiest, flavoursome and truly scrumptious food that you will ever put in your mouth or in your soul. Your taste buds are going to come alive, do handstands, start up a brass band and thank you evermore. You will be licking your fingers and feeling great about yourself. A truly worthy wowser of a win win.

But don’t just take my word for it. Try this recipe now and taste the difference. Get ready for Vegan food to smash the idea that it can’t be decadent, indulgent, tasty, oh...and very, very naughty, too.

Ladies and gentlemen, boys and girls, I give you, a chow pleaser, a crowd pleaser, tried and tested on family and friends, at dinner parties, family cookouts, kid’s birthdays and private, secret midnight snacking opportunities galore...the most marvellous, everyone loves it, bursting with flavour, ready to savour, simple and super quick, sweet, chewy gooey, richly right on and light, hot out of the oven or cool when chillin’, the thrillin’ deliciously drizzled, Golden Caramel Banana Tart

Finish with a velvety vegan vanilla custard, or a decadent dollop of vegan vanilla ice cream for the ultimate yummy experience.

Take a bow and wow

ENJOY!

Ingredients

3 peeled and sliced bananas

50 g (5.5 fl 0z) Golden Syrup

75 g Vegan Block butter

200 g Ready to rock and rolled Vegan puff pastry

Preparation (3 Steps to Heaven)

Ok, here we go...Preheat the oven to 200° C (400°F Gas mark 6) Heat the Vegan block butter and Golden syrup in a saucepan until the butter has melted and the mixture creamy smooth. Treat yourself to a deep inhalation of that delicious aroma. Just Yum. Boil for one minute. Pour directly into a tart dish or tin. Arrange the sliced bananas on top of the syrup, place on a baking tray and pop it into the pre heated oven for 10 minutes.

Roll out the pastry on a lightly floured surface and shape it into a round of about 23 cm or 9 inches in diameter and about 5cm thick. Trim off any excess.

Nearly there! Nice and careful, remove the tart from the oven. Place the pastry circle on top and tuck down the sides with a knife. Put it back in the oven for 20-25 minutes or until the pastry is golden brown and your taste buds are jump jiving. Let the tart stand for 5-10 minutes, then place a serving plate on top. Now...like a magician, turn the tart upside down! You are now ready to serve with your favourite vegan vanilla ice cream, or as I did, with a quick and easy Vegan vanilla custard

Vegan Vanilla Custard Bonus recipe

500ml oat milk (works so well!)

2 tbsp - ⅓ cup cornstarch

½ cup raw granulated sugar (organic for vegan if in the US)

1 tsp vanilla extract or vanilla seeds scraped from half a vanilla pod

Instructions

Add 250ml (8.45oz) of the milk to a medium-sized saucepan and place on medium-high heat until the milk warms up.

In the meantime, add the rest of the milk and the custard ingredients to a bowl and whisk until well combined.

Once the milk has come to a gentle simmer, pour in the custard mix and whisk for around 4-5 minutes until it starts to thicken or starts to stick to the bottom of the saucepan. You will feel it.

then reduce the heat to low and cook, stirring for an additional 2 minutes. (If you the custard is still too thin, keep cooking it. If you've reached your desired consistency, you can take it off the heat

Remove the saucepan from the heat and let it cool completely.

Food made with love and harming none, soul good

x