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
COCONUT TART
Provided by Lillian Chou
Categories Fruit Dessert Bake Thanksgiving Tropical Fruit Coconut Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Make tart:
- Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan. Trim excess dough. Chill until firm, about 30 minutes.
- Meanwhile, preheat oven to 375°F with rack in middle.
- Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until edge is pale golden and side is set, 20 to 30 minutes. Carefully remove weights and foil and bake shell until deep golden all over, 10 to 18 minutes more.
- Whisk together milk, eggs, yolk, confectioners sugar, and salt in a large bowl until smooth, then stir in coconut.
- Pour filling into hot tart shell and spread evenly with a fork. Bake until top is golden, about 35 minutes. Cool in pan on a rack 5 minutes, then remove side of pan and cool tart to room temperature, about 2 hours.
TINY BANANA CREAM PIES
These petite pies take very little time to prepare and it's an impressive, delicious dessert. Since my husband's work hours are erratic, we don't eat at the same time every day, so I often have these chilling in the refrigerator several hours in advance of mealtime.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk milk and pudding mix for 2 minutes. Arrange banana slices over tart shell bottoms; top with pudding. , Cover with whipped topping; sprinkle with coconut. Cover and refrigerate until serving. Garnish with additional banana slices if desired.
Nutrition Facts : Calories 258 calories, Fat 10g fat (5g saturated fat), Cholesterol 6mg cholesterol, Sodium 345mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
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 TART
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
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
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