Best 3 Banana And Coconut Cashew Cream Tart Recipes
Indulge in the tropical flavors of our delightful Banana and Coconut Cashew Cream Tart, a symphony of textures and flavors that will transport you to paradise. This no-bake dessert features a crispy coconut cashew crust, a creamy coconut cashew filling, and a layer of caramelized bananas that adds a touch of sweetness. The tart is not only visually stunning but also incredibly easy to make, requiring no special equipment or advanced baking skills.
In addition to the main recipe, we've included variations to suit different preferences and dietary restrictions. For a vegan version, we offer a simple substitution for the cashew cream, transforming this dessert into a plant-based delight. Craving a gluten-free option? We've got you covered with a delicious almond flour crust that maintains the tart's delectable flavor and texture. And for those who prefer a classic taste, we've included an irresistible chocolate ganache topping that adds a rich and decadent layer to the tart.
Whether you're a seasoned baker or a novice in the kitchen, our Banana and Coconut Cashew Cream Tart is the perfect recipe to impress your friends and family. Its vibrant colors, tropical flavors, and customizable options make it a versatile dessert that caters to various tastes and dietary needs. So, prepare to embark on a culinary adventure as we guide you through the steps of creating this mouthwatering tart, along with its enticing variations.
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 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.
Tips:
- Use ripe bananas: Overripe bananas are ideal for this recipe as they are sweeter and have a more intense flavor.
- Don't overmix the batter: Overmixing can make the crust tough, so be sure to mix just until the ingredients are combined.
- Use a tart pan with removable bottom: This will make it easier to remove the tart from the pan after baking.
- Chill the tart before serving: This will help the flavors to meld and the crust to set.
- Garnish with fresh fruit or whipped cream before serving: This will add a pop of color and flavor to the tart.
Conclusion:
This banana and coconut cashew cream tart is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy filling, crunchy crust, and tropical flavor, this tart is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try.
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