PeaChoc & Banana Tart with Fleur de sel

 

My mother loves chocolate. A while ago I made her a chocolate cake and she was so happy. She's the best mother and that's why I had to make her a delicious banana chocolate dream. And because I want my mother to get 150 years old, it's all raw. The tart consists of an almond case, a lot of bananas, a fine chocolate cream, peanuts and raw self-made chocolate. If she doesn't love me for that, I don't know what else to do ;-)

The tart is made very quickly. Only 60 minutes which is very fast compared to other cakes and withal the best ingedients. Have a lot of fun with trying out and making your mother happy.

Maxes tart with 24 cm diameter

For the almond case:
200 g almonds
100 g dates
2 tbsp. (40 g) agave sirup

Give almonds and dates into a mixer and mix until it is still a little crunchy. I like it when the case is not too fine. But it's all up to you. In a mixing bowl mix together the sweet crumbles with the agave sirup. Then put it in the tart form and press on with your fingers.

For the filling:
200 g cashew nuts
1 banana
1 tsp. lemon juice
1 heaped spoonful cocoa (40 g)
50 g dates
2 tbsp. agave sirup
50 g coconut oil
30 g peanut butter
fleur de sel
+ 2 bananas
1 tbsp. lemon juice

For the filling soak in the cashews over night or at least 4 hours. Pour off and rinse out and let it drip off. In mixer mash together cashews, banana, lemon juice, cocoa, dates and agave sirup. Melt the coconut oil in a bain-marie and add to the mass. Mash again until the mass is smooth.

Take the other 2 bananas and cut them into 1 cm thick slices and sprinkle them with lemon juice. Put the slices on the tart case and sprinkle (chary) fleur de sel on it. Put the chocolate cream on top and even it. Make sure that there is no air between the bananas and the chocolate cream. Let it chill in the fridge.

For the topping:
40 g cocoa butter
1 tbsp. agave sirup
1 heaped spoonful cocoa
1/4 tsp. vanilla, grounded
2 tbsp. peanuts, saltet
fleur de sel
cocoa bean chips

In a bain-marie melt the cocoa butter. Stir in agave sirup, cocoa and vanilla and take it off the bain-marie. Let it cool off while stiring 10-15 minutes until the cocolate is not inviscid anymore. Take tart out of the fridge and sprinkle it with cocolate, peanuts, fleur de sel and cocoa bean chips. The best way to cut the tart is when you put it in the fridge again for 1-2 hours. Enjoy!