Apple tarts with banana & orange ice cream

Apple tarts with banana & orange ice cream

Total: 7 hr 20 Min. | Active: 50 Min.
vegan, lactose-free
Nutritional value / people: 408 kcal
, Fat: 10 g
, Carbohydrate: 70 g
, Protein: 7 g


6 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To freeze the bananas

6 ripe bananas, sliced

Crunchy nut topping

50 g almonds (or pecan nuts), finely chopped
1 tbsp maple syrup
½ tsp vanilla paste
1 pinch cinnamon
1 pinch salt

Orange caramel

1 dl water
2 Pro Montagna Orangenminzetee mit Ringelblumen
100 g coconut palm sugar
½ orange, use grated zest and juice

Tart bases

120 g wholemeal flour
2 tbsp coconut oil, melted
1 tsp sea salt
1 tbsp coconut palm sugar
75 ml lukewarm water


6 apples
½ lemon, use the juice and a little grated zest

To serve (with the ice cream)

1 dl soya drink
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How it's done

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To freeze the bananas

Place the bananas in a freezer bag and freeze for min. 6 hrs. or overnight.

Crunchy nut topping

Mix the almonds or pecan nuts with the maple syrup, vanilla paste, cinnamon and salt. Bake for approx. 15-20 mins. in the centre of an oven preheated to 160 °C until the nutty mixture turns golden brown. Remove from the oven, allow to cool completely.

Orange caramel

Boil the water in a pan, remove from the heat. Add the teabags and leave to steep for approx. 8 mins., then remove so that the tea doesn't become bitter. Bring 50 ml of the tea water to the boil along with the coconut palm sugar, orange zest and orange juice, turn the heat right down and simmer gently for approx. 10-15 mins. until the liquid thickens and turns to caramel.

Tart bases

Sieve the wholemeal flour into a large bowl, add the coconut oil, salt and coconut palm sugar, mix with a fork then add the lukewarm water little by little. Mix well again, transfer to the kitchen counter. On a lightly floured surface, knead the mixture into a smooth dough for approx. 5 mins. Cut the dough into six equal pieces, roll into balls. On a lightly floured surface, roll the balls into round, thin tart bases (approx. 10 cm in diameter) using a rolling pin. Transfer to a baking tray lined with baking paper.


Cook the apples in boiling water for approx. 5 mins. until slightly soft, remove from the pan and rinse with cold water. Cut the apples into very thin slices. Place in a bowl and carefully mix in the lemon juice and zest.

To fill the tarts

Arrange the apple slices on the tart bases in a circle, drizzle 2 tbsp of the warm orange and coconut caramel over the top. Bake for approx. 15 mins. in the lower half of an oven preheated to 180 °C until the tarts are golden brown and crispy. Remove the tarts from the oven and allow to cool.

To serve (with the ice cream)

As soon as the tarts are out of the oven, puree the bananas with the soya milk and 2 tbsp of caramel in a high-power blender. Plate up the apple tarts, shape the ice cream into a ball using a tablespoon or an ice cream scoop and place it on top of the tart, drizzle with a little caramel as required and garnish with the nutty topping, serve immediately.


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