Banana Mousse Tarts - gluten-free recipe and low FODMAP
For the pastry shell:
  • Use the pastry recipe here
For the mousse:
  • 3 bananas
  • 300ml coconut cream
  • 2 tsp gelatin powder
  • 150ml water
For the topping:
  • Whipped cream or coconut cream
  • Melted chocolate
For the pie crust:
  1. Preheat oven to 350°F or180°C.
  2. Press the pastry out into 4 x 11cm/4.25” diameter tart dishes to form pastry shells.
  3. Bake 10 minutes then cool completely.
For the mousse:
  1. Heat the water in a small pot and add the gelatine to dissolve.
  2. Process the bananas in a food processor until smooth.
  3. Whip the cream until firm.
  4. Fold in the banana mixture.
  5. Once the gelatin is completely dissolved, cool it a bit and then add to the banana cream.
  6. Pour into the cooled pastry shells.
For the topping:
  1. Pipe a little of the whipped cream or coconut cream into the middle of each tart.
  2. Drizzle a little melted low sugar chocolate over the top of the cream.
  3. Decorate with a slice of banana.
Recipe by The Low Fodmap Diet at