Friday, December 5, 2014

Strawberry-Banana Tart

This scrumptious strawberry- banana tart is deceivingly healthy as well as delicious. The whole grain oatmeal crust is sweetened only with honey and chickpeas are the secret ingredient that yields the creamy inside. Bananas and strawberry jelly incorporate fruit into the whole grain- protein mix. This tart is more like a mini meal than a dessert. Delicious and nutritious! It's good to have a healthy treat during this time of year that provides more than just good taste.

Strawberry-Banana Tart (21)
I was a little afraid to cut into my tart in case the filling just leaked out everywhere. Thankfully, the chickpeas held up. Just look at that creamy filling!
Strawberry-Banana Tart (9)

Strawberry-Banana Tart
For the crust:
2 cups quick oats
6 tbps honey
½ cup water
1 egg
¼ tsp salt

For the filling:
1 cup dry chickpeas, cooked according to the instructions on the bag
4 ripe bananas
½ cup honey
6 tbsp strawberry jelly

To make the crust, preheat your oven to 350 degrees and oil a large tart pan. Heat the honey and water for 20 second in the microwave, or until the honey is runny. Mix the egg, honey mixture, salt, and oats together. Press the mixture with the back of a rubber spatula evenly out onto your tart pan. Bake for 20 minutes and then allow it to cool.

To make the filling, use a high speed blender to blend the chickpeas, bananas, and honey until there are no more lumps. Spread the mixture out into the prepared crust. Drop spoonfuls of jelly around the top and swirl it around with a knife. Cover and refrigerate for at least 2 hours.

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