METHOD

1. Preheat oven to 180°C (350°F). Line a large baking tray with non-stick baking paper.
2. Place the almond meal, flaked almonds, eggwhites and the caster sugar in a bowl and mix to combine. Divide the mixture into 4. Place on the prepared tray and press out into rough 12cm (4¾ inch) rounds. Bake for 14 minutes or until golden around the edges.
3. To make the coconut caramel sauce, place coconut cream, coconut sugar and vanilla extract in a large non-stick frying pan over high heat and cook for 2 minutes, stirring, until the sugar dissolves and the mixture is boiling. Cook the caramel over medium-high heat, stirring occasionally, paying close attention as it can stick to the bottom of the pan. Continue stirring for 6 minutes or until it has thickened. It should leave a trail when you run your spoon or spatula through it.
4. To make the whipped vanilla cream, whisk the mascarpone, yoghurt and vanilla until soft peaks form.
5. Place the banana slices on a baking tray lined with non-stick baking paper and sprinkle with the coconut sugar. Using a kitchen blowtorch, cook until the banana starts to caramelise.
6. To assemble, divide the whipped vanilla cream between tart bases. Top with the coconut caramel sauce and the caramelised banana. Serves 4

TIP
If you don’t own a kitchen blowtorch, use the grill in your oven (broiler) to caramelise the banana.

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Photography: Chris Court