Reviews (2)
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14 Ratings
5 star values:
10
4 star values:
3
3 star values:
0
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: Unrated
04/23/2015
I like the taste but serving slices are sloppy due to the thin consistency of the filling. Really like the shell and will use that for other uses in the future.
Martha Stewart Member
Rating: Unrated
07/22/2013
This recipe is AMAZING! It is so healthy and tasty. I greased the pie dish with coconut oil first so it is easier to get the tart slices out when you serve it. I also put mine in the fridge for a few hours and then served it so it was nice and firm and even better.
Back to Banana, Coconut, and Cashew-Cream Tart
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Gallery
Banana, Coconut, and Cashew-Cream Tart
Credit:
Sang An
Recipe Summary
Yield: Makes one 9-inch tart
Ingredients
For Filling
1 cup raw cashews, soaked overnight and thoroughly drained
1/2 cup water
2 tablespoons plus 2 teaspoons 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 teaspoons pure maple syrup
Gallery
Banana, Coconut, and Cashew-Cream Tart
Credit:
Sang An
Recipe Summary
Yield: Makes one 9-inch tart
Gallery
Banana, Coconut, and Cashew-Cream Tart
Credit:
Sang An
Banana, Coconut, and Cashew-Cream Tart
Credit:
Sang An
Banana, Coconut, and Cashew-Cream Tart
Recipe Summary
Yield: Makes one 9-inch tart
Recipe Summary
Yield: Makes one 9-inch tart
Yield: Makes one 9-inch tart
Makes one 9-inch tart
Ingredients
Ingredients
1 cup raw cashews, soaked overnight and thoroughly drained
1/2 cup water
2 tablespoons plus 2 teaspoons 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
1 1/2 cups whole pecans
Pinch of coarse salt
1 1/2 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.
Reviews (2)
Add Rating & Review
14 Ratings
5 star values:
10
4 star values:
3
3 star values:
0
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: Unrated
04/23/2015
I like the taste but serving slices are sloppy due to the thin consistency of the filling. Really like the shell and will use that for other uses in the future.
Martha Stewart Member
Rating: Unrated
07/22/2013
This recipe is AMAZING! It is so healthy and tasty. I greased the pie dish with coconut oil first so it is easier to get the tart slices out when you serve it. I also put mine in the fridge for a few hours and then served it so it was nice and firm and even better.
Reviews (2)
Add Rating & Review
14 Ratings
5 star values:
10
4 star values:
3
3 star values:
0
2 star values:
1
1 star values:
0
Add Rating & Review
14 Ratings
5 star values:
10
4 star values:
3
3 star values:
0
2 star values:
1
1 star values:
0
14 Ratings
5 star values:
10
4 star values:
3
3 star values:
0
2 star values:
1
1 star values:
0
14 Ratings
5 star values:
10
4 star values:
3
3 star values:
0
2 star values:
1
1 star values:
0
- 5 star values:
- 10
- 4 star values:
- 3
- 3 star values:
- 0
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
04/23/2015
I like the taste but serving slices are sloppy due to the thin consistency of the filling. Really like the shell and will use that for other uses in the future.
Martha Stewart Member
Rating: Unrated
07/22/2013
This recipe is AMAZING! It is so healthy and tasty. I greased the pie dish with coconut oil first so it is easier to get the tart slices out when you serve it. I also put mine in the fridge for a few hours and then served it so it was nice and firm and even better.
Martha Stewart Member
Rating: Unrated
04/23/2015
I like the taste but serving slices are sloppy due to the thin consistency of the filling. Really like the shell and will use that for other uses in the future.
Rating: Unrated
Rating: Unrated
07/22/2013
This recipe is AMAZING! It is so healthy and tasty. I greased the pie dish with coconut oil first so it is easier to get the tart slices out when you serve it. I also put mine in the fridge for a few hours and then served it so it was nice and firm and even better.
All Reviews for Banana, Coconut, and Cashew-Cream Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Banana, Coconut, and Cashew-Cream Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
