Banana, Coconut, and Cashew Cream Tart

Adapted from "Whole Living" website, Annual Recipes 2004.  http://www.wholeliving.com/133418/banana-coconut-and-cashew-cream-tart?center=136758&gallery=136258&slide=133419

Yield: Makes one 9-inch tart

Ingredients:

• For Filling

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

½ teaspoon vanilla extract

3/4 cup finely shredded dried coconut

3 or 4 ripe but firm bananas, sliced

• For Tart Shell

1 1/2 cups whole pecans

Pinch of coarse salt

1 1/2 cups pitted dates

2 teaspoons pure maple syrup

Directions

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. Arrange the thinly sliced bananas, beginning at the edge of the tart and placing in slightly overlapping rows. Sprinkle with reserved coconut; serve immediately or chilled.