BANANA, COCONUT, AND CASHEW-CREAM 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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 309 g, Fat 19 g, Fiber 5 g, Protein 4 g, Sodium 67 g
BANANA, COCONUT, AND CASHEW-CREAM TART (NO BAKE)
Make and share this Banana, Coconut, and Cashew-Cream Tart (No Bake) recipe from Food.com.
Provided by DitaVT
Categories Tarts
Time 15m
Yield 1 9-in tart
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 3317.6, Fat 190.6, SaturatedFat 38, Sodium 299.9, Carbohydrate 417.7, Fiber 51.3, Sugar 288.9, Protein 46.8
BANANA, COCONUT AND CASHEW-CREAM TART
Steps:
- 1. 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. 2. 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. 3. Thinly slice bananas on the bias; arrange in slightly overlapping rows, beginning at edge of tart. Sprinkle with reserved coconut; serve immediately.
COCONUT-BANANA TARTLETS
The filling of coconut, bananas and cream is sweet, chewy and absolutely delicious. Coconut also makes an appearance in the cookie-like crust.
Yield Makes 6 Servings
Number Of Ingredients 11
Steps:
- Mix flour, coconut, sugar and salt in processor until well blended. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in vanilla and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic and chill until dough is firm, at least 2 hours and up to 1 day.
- Preheat oven to 375°F. Divide dough into 6 equal pieces. Roll out each dough piece on lightly floured surface to 1/8-inch thickness. Cut out 6-inch rounds. Line six 4-inch-diameter tartlet pans with removable bottoms and 3/4-inch-high sides with dough rounds. Freeze crusts 15 minutes.
- Place tartlet pans on large baking sheet. Bake crusts 10 minutes; pierce with toothpick if crusts bubble. Continue to bake until crusts are pale golden, about 10 minutes longer. Cool crusts on baking sheet. Reduce oven to 350°F.
- Place coconut in medium bowl medium bowl. Add banana slices and toss gently to coat. Stir cream and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture comes to boil. Pour cream mixture over banana mixture; gently combine. Spoon filling into prepared crusts.
- Bake tartlets on baking sheet until filling bubbles and coconut is lightly toasted, about 25 minutes. Cool tartlets on rack 5 minutes. Carefully push up pan bottoms to free tartlets from pans. Cool tartlets completely and serve.
BANANA AND COCONUT TART
This is posted for the 2006 ZWT. I have not tried this recipe, it is compliments of www.sofeminine.co.uk
Provided by Creation In Hope
Categories Pie
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F
- Put pastry case in a greased pie dish, or use puff pastry to line a pie dish.
- Cook blind for 15 minutes.
- Beat eggs, add coconut and sugar.
- Bring milk to boil and add little by little to mixture.
- Bring whole mixture to boil to thin.
- Remove from heat, add rum.
- Pour mixture over pastry, chop banana and arrange on top to decorate.
- Cook for 10 minutes in oven.
- Sprinkle with icing sugar and serve.
- Advice :.
- Try pouring a second shot of rum over the pie while hot, then flambéing at the table - be careful of your guests!
Nutrition Facts : Calories 411.1, Fat 16.8, SaturatedFat 7.3, Cholesterol 72.8, Sodium 222.1, Carbohydrate 59.7, Fiber 3.7, Sugar 36.4, Protein 5.8
BANANA AND COCONUT CASHEW-CREAM TART
Steps:
- Make the crust: In a food processor, pulse pecans and salt until nuts are coarsely chopped. 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.
- Make the filling: Grind drained cashews to a coarse paste in a blender. Add the water, syrup, and vanilla seeds; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should reach the consistency of thick pancake batter. Set aside 2 tablespoons coconut; add remainder to blender, and process to combine. Pour into shell, spreading evenly.
- Thinly slice bananas on the diagonal; beginning at outer edge, arrange slices in slightly overlapping rows, working toward the center. Sprinkle evenly with reserved coconut; serve immediately.
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4.7/5 (42)Total Time 15 minsCategory DessertCalories 391 per serving
- Place dates in the food processor and process until small bits remain and/or it forms into a ball. Remove and set aside.
- Process walnuts until a meal consistency is achieved. Add back in dates and a pinch of salt and mix to combine. When squeezed between two fingers, the crust should stick together and feel moldable. If too dry, add another date or two. If too wet, add a little almond or walnut meal.
- Press into a springform pan, or an 8x8 baking dish or round cake pan lined with plastic wrap or parchment (as original recipe is written // adjust number or size of pan if altering batch size). Press until flat, going up the sides about 1/2 inch. Place in freezer to set.
- Add all filling ingredients to a blender and blend until smooth and creamy - about 1-2 minutes. If it's having trouble blending, add a little more agave or water to encourage it along. It should be silky smooth when completely combined.
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