Apple Tarts with Banana Orange Ice Cream

Total time: 1hr 26m
Preparation Time: 50m

For 6 people


Nadia Damaso - Eat better not less

Nutritional Information

Contains 408 Kcal, 7g Protein, 70g Carbohydrates, 10g Fat


  • Freeze the bananas
  • 6 ripe bananas, cut into slices
  • Nut Crunch
  • 0.5 tsp. vanilla paste
  • 1 tbsp. maple syrup
  • 50 g almonds (oder Pekannüsse), fein gehackt
  • 1 pinch cinnamon
  • 1 pinch salt
  • Orange Caramel
  • 2 mint tea bags
  • 1 dl Water
  • 100 g coconut palm sugar
  • 0.5 orange, use grated zest and juice
  • Tart Crusts
  • 2 tbsp. coconut oil, melted
  • 1 tsp. sea salt
  • 120 g wholemeal flour
  • 1 tbsp. coconut palm sugar
  • 75 ml lukewarm water
  • Apples
  • 6 apples
  • 0.5 lemon, Saft und wenig abgerieben Schale
  • Preparing and glazing
  • 1 dl soya drink

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  • Freeze the bananas

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

    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 it from the heat. Add the teabag and leave it to steep for approx. 8 mins., then remove it so that it doesn't become bitter. Boil 50 ml of the tea water 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 Crusts

    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 and knead to a smooth dough on a work surface lightly dusted with flour. Cut the pastry into six equal pieces, roll into balls, round them out using a rolling pin on a work surface lightly dusted with flour, roll out thin tart bases (approx. 10 cm Ø). Transfer to a baking tray lined with baking paper.
  • Apples

    Cook the apples in boiling water for approx. 5 mins. until slightly soft, remove from the pan and rinse in cold water. Finely slice the apples. Place in a bowl and carefully mix in the lemon juice and zest.
  • Assembling the tarts

    Distribute the apples slices onto the tart bases, 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.
  • Preparing and glazing

    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. Transfer the apple tarts to a plate, 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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