Directions

To make the oat base: Grind 150 g oats and 1 teaspoon of baking powder in a food processor. Chop up 1 banana and purée with 60 g margarine, 1 teaspoon of cinnamon and a pinch of salt. Knead this mixture with the oats that you have already ground and 100 g unground oats, a pinch of salt, vanilla sugar and cinnamon to make a smooth dough. Roll out the dough and use it to line the bottom and sides of a greased springform tin (24 cm); press down well. Bake in a preheated oven at 180°C (top/bottom heat) for approx. 15 minutes. Allow to cool and remove carefully from the tin.

 

To make the cream: Whisk 350 ml cashew drink, the cashew butter, maple syrup and grated lemon zest. Separately, purée one and a half bananas with 2 tablespoons of lemon juice and add to the cashew mix. Bring to the boil while stirring. Whisk the cornflour and the remaining 50 ml cashew drink and stir into the boiling cashew mix. Bring to the boil again and remove the pan from the hob. Spread the cream over the oat base and allow to cool.

 

To make the topping: Slice the last banana half. Wash the berries. Wash and slice the physalis. Arrange the banana slices, berries and physalis on the tart, sprinkle the pistachios and mint leaves over the fruit and drizzle with maple syrup to taste.

 

You stole my tart ...

 

Your Dole team