Best Banana And Coconut Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BANANA, COCONUT, AND CASHEW-CREAM TART



Banana, Coconut, and Cashew-Cream Tart image

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

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

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 AND COCONUT CASHEW-CREAM TART



Banana and Coconut Cashew-Cream Tart image

Categories     Dessert     Banana     Coconut     Cashew     Raw

Yield Makes one 9-inch tart

Number Of Ingredients 12

For the Crust
1 1/2 cups whole raw pecans
Pinch of coarse salt
1 1/2 cups pitted dates
2 teaspoons pure maple syrup
For the Filling
1 cup raw cashews, soaked overnight and thoroughly drained
1/2 cup water
2 tablespoons plus 2 teaspoons pure maple syrup, plus more to taste
1 vanilla bean, halved lengthwise and seeds scraped (reserve pod for another use)
3/4 cup unsweetened shredded coconut
3 or 4 ripe, firm bananas

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.

BANANA AND COCONUT TART



Banana and Coconut Tart image

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

1 unbaked pie shell (or puff pastry)
100 ml milk
80 g desiccated coconut
125 g sugar
2 eggs
1 fluid ounce rum
4 -5 bananas
icing sugar, to decorate

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

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #low-protein     #pies-and-tarts     #desserts     #fruit     #american     #southwestern-united-states     #tex-mex     #pies     #nuts     #dietary     #low-sodium     #low-in-something     #coconut

Related Topics