You can make your tart on fresh Kangaroo Flatbread or toast it up to create a tart. We like to add a little crunch to our dessert tart. Spray flatbread with cooking spray and spinkle lightly with sugar and cinnamon to create your base. Bake at 400 for 3 minutes.
Remove toasted flatbread from oven. Let it cool just a bit and spread on the natural peanut butter. (These are so fast to make. If the bread is still warm and the peanut butter melts at bit…that’s how we like it.)
Evenly distribute slices of banana. Top with some sliced almonds to create that perfect mix of soft with crunch. Now top with whip cream. Drizzle on some chocolate syrup and add some chocolate shavings (or some mini chocolate chips).
Slice it up with a pizza cutter and dig in. Serves 1-2 per flatbread.