Thank you Tony for this mouth watering recipe. We have a lot of limes on our trees at present so I have used those instead of lemons. The taste is very tart but we prefer it.
Tart Base
1 tsp olive oil
125 gm oats
125 gm coconut flakes
12 pitted dates
Tart Topping
1 tin chickpeas
zest of 2 lemons or limes for decoration
175 ml lemon, lime or a mix of juices
175 ml syrup, more to taste if limes are used
175 coconut oil
1/4 tsp vanilla essence
1/2 tsp sea salt
2 ripe bananas
Tart Base

Preheat the oven to 150 C, 300 F or Gas Mark 3.
Grease the bottom of a round cake tin with a removable base.
In a food processor blend all the base ingredients until they form a dough.
Place into the tin and spread firmly over the base.
Cook in the oven for 5 minutes.
Remove from the oven and allow to cool.
Tart Topping
Strain the water from the chickpeas.
Peel the bananas.
In the food processor place all the ingredients and blend until they are smooth.
Empty over the base.
Refrigerate for 4 hours to allow to set.
Remove the tart on the base from the tin
Serve decorated with the zest.
Serves 8 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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