Sort ingredients
techna
QR Code
Listen
Pdf
For the base, blitz the dates, almonds and cinnamon in a food processor until fine and tacky, then tip on to a large sheet of greaseproof paper, fold the paper over, and use a rolling pin to roll out to a rectangle 26cm x 32cm and just under ½cm thick.
Gently lift – paper and all – into a deep 24cm x 30cm tray, easing it into the corners and using the back of a spoon to push it up the sides. Evenly spread the caramel across the base. Peel and slice the bananas, toss with the finely grated zest and juice of the lime, then layer them over the caramel. Mix the vanilla into the yoghurt and spoon over the top.
Place the tart in the fridge, until an hour before you want to serve, then transfer it to the freezer for 1 hour so it becomes softly set but still sliceable. Serve straight away, with shavings or gratings of chocolate.