BANANA AND COCONUT CASHEW-CREAM TART

Banana and Coconut Cashew-Cream Tart image

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.