Banana, Coconut & Cashew Cream Tart

Recipe compliments of Martha Stewart Whole Living.

Banana, Coconut & Cashew Cream Tart
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Banana, Coconut & Cashew Cream Tart

Servings 8

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 380

carbohydrate 53g

protein 4g

fat 20g

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.

Comments

  1. 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.

    1. 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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