Banana, Coconut, and Cashew-Cream Tart

Name: Banana, Coconut, and Cashew-Cream Tart
Ingredients: 1 cup raw cashews, soaked overnight and thoroughly drained; 0.5 cup water; 2 tablespoons plus 2 teaspoons pure maple syrup, and more to taste; 1 vanilla bean, split and scraped; 0.75 cup desiccated coconut; 3 or 4 ripe but firm bananas; 1.5 cups whole pecans; Pinch of coarse salt; 1.5 cups pitted dates; 2 teaspoons pure maple syrup

4.6

(14)

2 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Yield:

1 9-inch tart

This delicious raw-food tart features a shell made with pecans and dates and a creamy filling made with blended cashews and coconuts -- all topped with sliced banana.

Ingredients

For Filling

1 cup raw cashews, soaked overnight and thoroughly drained
½ cup water
2 tablespoons plus 2 teaspoons pure maple syrup, and more to taste
1 vanilla bean, split and scraped
¾ cup desiccated coconut
3 or 4 ripe but firm bananas

For Tart Shell

1 ½ cups whole pecans
Pinch of coarse salt
1 ½ cups pitted dates
2 teaspoons pure maple syrup

Directions

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 tablespoons coconut; add remainder to blender, and process to combine. Pour into prepared shell, spreading evenly.
Thinly slice bananas on the bias; arrange in slightly overlapping rows, beginning at edge of tart. Sprinkle with reserved coconut; serve immediately.