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Banana, Coconut, and Cashew-Cream Tart

banana tart

Use organic ingredients whenever possible.

  • Author: Therese
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Ingredients

For Filling

1 cup raw cashews, soaked overnight and thoroughly drained

1/2 cup water

2 Tbsp plus 2 tsps pure maple syrup, and more to taste

1 vanilla bean, split and scraped

3/4 cup desiccated coconut

3 or 4 ripe but firm bananas

For Tart Shell

1 1/2 cups whole pecans

Pinch of coarse salt

1 1/2 cups pitted dates

2 tsp pure maple syrup

Pinch of coarse salt

1 1/2 cups pitted dates

2 tsp pure maple syrup

Instructions

Make tart shell: Coarsely chop pecans and salt in a food processor. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add syrup; pulse just until combined and mixture sticks together. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed. Set tart shell aside.

Make filling: Grind nuts to a coarse paste in a blender. Add water, syrup, and vanilla scrapings; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should be the consistency of thick pancake batter. Set aside 2 Tbsp coconut; add remainder to blender, and process to combine. Pour into prepared shell, spreading evenly.

Thinly slice bananas on the bias. Sprinkle with reserved coconut; serve immediately.