Banana, Coconut & Cashew Cream Tart

Banana, Coconut & Cashew Cream Tart

Recipe compliments of Martha Stewart Whole Living.

Recipe makes 8 servings.
Approximate Cook Time: 30 minutes
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Votes: 9
Rating: 4.44
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Ingredients

11/2 cup(s) pecans
1/4 teaspoon(s) sea salt
11/2 cup(s) dates, pitted
2 teaspoon(s) maple syrup
1 cup(s) cashews, raw, soaked overnight and thoroughly drained
1/2 cup(s) water
2 tablespoon(s) maple syrup
2 teaspoon(s) maple syrup, to taste
1 whole vanilla bean(s), split and scraped
3/4 cup(s) coconut, unsweetened shredded
4 medium banana(s), ripe but firm

Instructions

  1. Coarsely chop pecans and salt in a food processor.
  2. Add dates and pulse until thoroughly combined (15-20 seconds).
  3. Add syrup and pulse just until combined (mixture should just barely stick together).
  4. Press nut mixture firmly and evenly into a 9 inch pie plate. Set aside.
  5. To make filling, grind nuts to a coarse paste in a blender.
  6. Add water, syrup and vanilla scrapings, and blend until smooth, about 5 minutes (scraping sides as needed). Mixture should be the consistency of thick pancake batter.
  7. Set aside 2 tablspoons coconut; add remainder to blender, and process to combine. Pour into prepared shell, spreading evenly.
  8. Thinly slice bananas crosswise and arrange in slightly overlapping rows, beginning at edge of tart.
  9. Sprinkle with reserved coconut; serve immediately.


4 Comments

  1. Maria

    Does this tart keep in the fridge? I don’t think my husband and I will finish it in one go.

  2. Jennifer

    Maple Syrup is paleo??? I didn’t think so.

  3. Elaine

    The ingredients lists maple syrup three times: 2 teaspoons then 2 tablespoons then a further 2 teaspoons.

    The instructions appear to indicate that it is an ingredient of both the base and the topping but does not say how much should go into each.

    • Sally Barden Johnson

      Hi Elaine,

      You are quite correct! The first 2 teaspoons of maple syrup appear to go into the base and the second 2 tablespoons into the topping. I am not sure what the third 2 teaspoons “to taste” are for! We will have to take a look at this and update the recipe as needed. If you make the tart, I would use the maple syrup as I describe. Thanks for bringing this to our attention!

      Sally

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Banana, Coconut & Cashew Cream Tart

Number of servings 8
Approximate cooking time: 30 minutes

Nutritional information provided to Paleo Plan
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Ingredients

11/2 cup(s) pecans
1/4 teaspoon(s) sea salt
11/2 cup(s) dates, pitted
2 teaspoon(s) maple syrup
1 cup(s) cashews, raw, soaked overnight and thoroughly drained
1/2 cup(s) water
2 tablespoon(s) maple syrup
2 teaspoon(s) maple syrup, to taste
1 whole vanilla bean(s), split and scraped
3/4 cup(s) coconut, unsweetened shredded
4 medium banana(s), ripe but firm

Instructions

  1. Coarsely chop pecans and salt in a food processor.
  2. Add dates and pulse until thoroughly combined (15-20 seconds).
  3. Add syrup and pulse just until combined (mixture should just barely stick together).
  4. Press nut mixture firmly and evenly into a 9 inch pie plate. Set aside.
  5. To make filling, grind nuts to a coarse paste in a blender.
  6. Add water, syrup and vanilla scrapings, and blend until smooth, about 5 minutes (scraping sides as needed). Mixture should be the consistency of thick pancake batter.
  7. Set aside 2 tablspoons coconut; add remainder to blender, and process to combine. Pour into prepared shell, spreading evenly.
  8. Thinly slice bananas crosswise and arrange in slightly overlapping rows, beginning at edge of tart.
  9. Sprinkle with reserved coconut; serve immediately.
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