Creamy Banana Tart with Vegan Strawberry Curd
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2.5 oz salted butter, softened2.5 tbsp powdered sugar1/2 tsp vanilla1/4 tsp lemon extract9 1/2 tbsp whole wheat pastry flourFilling:2 large, over-ripe bananas1 cup low-fat ricotta1 egg1 tsp vanillaTopping:2/3 cup vegan strawberry curd
In a bowl, cream together the butter, sugar, vanilla and lemon extract until fluffy
Add the flour and beat until fluffy again.
Wrap in plastic and refrigerate 2 hours.
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Preheat oven to 340F.
In a small food processor, puree the filling ingredients until smooth. Set aside.
Remove the crust from the fridge and press into the bottom and up the sides of a deep, 6" pie plate.
Pour in the filling, smoothing the top.
Place on a cookie sheet and bake for 25 minutes.
Spread strawberry curd overtop of the partially baked filling, then return to the oven and bake a further 20 minutes.
Cool completely and chill before serving.
Serving Size: Makes one 6" pie
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Add the flour and beat until fluffy again.
Wrap in plastic and refrigerate 2 hours.
---
Preheat oven to 340F.
In a small food processor, puree the filling ingredients until smooth. Set aside.
Remove the crust from the fridge and press into the bottom and up the sides of a deep, 6" pie plate.
Pour in the filling, smoothing the top.
Place on a cookie sheet and bake for 25 minutes.
Spread strawberry curd overtop of the partially baked filling, then return to the oven and bake a further 20 minutes.
Cool completely and chill before serving.
Serving Size: Makes one 6" pie
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 314.6
- Total Fat: 14.3 g
- Cholesterol: 69.0 mg
- Sodium: 131.5 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 3.9 g
- Protein: 7.8 g
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