These vegan banana pop tarts are infused with flavors inspired by the classic dessert, bananas foster. Banana hazelnut filling and a rum glaze make for a great pastry. Plus, this shortcut crust doesn't require any fancy techniques.
Slice the banana in half lengthwise, and then cut into slices width-wise. Add to a small bowl with the rum and coconut sugar, and a handful of hazelnuts if using; stir; and set aside.
Make the dough:
Combine the flours and salt in a medium bowl.
In a small, separate bowl, whisk together the maple syrup, vanilla, coconut oil, and milk until smooth.
Add the wet ingredients into the bowl with the flour, and stir until fully combined.
Prepare a gallon-sized Ziploc bag, or two quart-sized bags. Place the dough inside the bag and close it, dividing in half if using the quart size. Using a rolling pin or other weighty cylindrical object (I used my stainless steel water bottle), roll out the dough until it is completely flat in a rectangle shape inside the bag. Place in the refrigerator for an hour.
Preheat the oven to 350 degrees Fahrenheit, line a baking sheet with parchment paper or a silicone liner, and take the dough out of the refrigerator. It should be a firm sheet of dough after chilling.
Use kitchen scissors to cut the Ziploc bag off of the dough, and use a knife to score the dough into rectangles. On half of the rectangles, spread some of the banana filling, leaving room around the edges.
For each pastry, lift one of the other rectangles of dough and lay it on top of one of the rectangles with filling on it. Use a fork to press around the sides and attach the top to the bottom, and place on the baking sheet.
Bake for about 16 minutes, or until the edges are browned and the middle is fully cooked. Let cool for 10 minutes, preferably on a cooling rack.
Make the glaze:
In the meantime, use a fork to mix together the powdered coconut sugar and rum in a small bowl. Add non-dairy milk a teaspoon at a time as needed to make the mixture thin enough to drizzle.
Once the tarts are cooled, use a spoon to drizzle the glaze onto each one. Give the glaze a few minutes to set before digging in.
Notes
Make powdered coconut sugar by blending coconut sugar in a blender or food processor with a pinch of cornstarch, until powdery.Nutrition facts include 1/3 of the glaze and include the optional hazelnuts.