Banana Cream Tart
Sweet and creamy fruit tart. Easy for a new chef!
1 cup Almonds, Soak and Dry
1 cup Cashews, Soak and Dry
6 Dates (medjool)
½ teaspoon sea salt (optional)
½ cup Cashews, Soaked
2 teaspoon Vanilla/ or half a raw vanilla bean
2 Dates (medjool)
Fruit or Berries of your choice
Water as needed
You will need a pie pan, baking dish, or tart pan
Soak Almonds 8 hours and dry (I don’t have a dehydrator so I just lay them flat on a paper towel for a day to dry), soak Cashews 2 hours and dry. Grind nuts in a food processor until a course flour is created. Take out 1/4 cup of nut meal to use later. Add dates and salt (optional) and process until “dough” begins to form a ball. Add Water as needed to create a sticky dough.
“Flour” your pan with the left over cashew/almond meal and press your “dough” into the pan. You can keep it simple or create fancy edging on your tart. It will taste great regardless.
Blend wet cashews with the banana, remaining two dates, and vanilla. Add water as needed to make a nice smooth cream. Spoon into Tart Shell and smooth with a spatula.
Slice your berries or fruit and lay on top to make a nice design. Or you could just dump ‘em on ;)
Refrigerate for at least 30 minutes before serving.
If you wanted to simplify you could use just almonds, or just cashews in this recipe.