Banana, Coconut & Cashew Cream Tart

By Heather
Yield 8 servings

Recipe compliments of Martha Stewart Whole Living.

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

Method:

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.