Instructions: 8 SERVINGS DAIRY-FREE

This tart is a great ending to a romantic meal. The recipe can make 1 large tart or several individual tartlets. The tart can be completely assembled before dinner, leaving just the caramelizing of the banana to be done just before serving.

Preheat oven to 350 degrees. Lightly grease 10-inch tart shell with removable bottom.

In medium bowl, sift together all dry ingredients; set aside. In food processor or blender, combine maple syrup, soy milk, oil, tofu, vanilla and lemon juice and process until well blended. Add to dry ingredients and mix until blended. Pour batter into prepared tart pan. Bake just until set and cake begins to pull away from sides of pan, 20 to 25 minutes. Transfer to wire rack and let cool for 5 minutes. Remove side of pan and let cool completely.

Coconut cream: In food processor or blender, combine all ingredients and process until blended. Pour mixture into saucepan and add coconut. Cook over medium-high heat, then cook, whisking constantly, until mixture thickens slightly, 3 to 5 minutes. Pour mixture into bowl and refrigerate until chilled.

To assemble: Cut a cavity in chocolate cake tart shell with a small knife or melon bailer to resemble a tart shell. Fill center with some coconut cream.

Slice bananas and arrange over top of coconut cream. Sprinkle sugar over bananas. Transfer tart to baking sheet.

Preheat broiler and broil tart 4 to 6 inches from heat source just until sugar has browned. Remove to serving plate and dust with cinnamon.

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