Banana Tart with Coconut
Baking and Desserts | Author's cuisine
⏳ Time
12 hours
🥕 Ingredients
8
🍽️ Servings
4
Description
For a 5.5/6.5 inch tart pan.
Ingredients
- Cashew - 7.8 oz
- Coconut flakes - 2.1 oz
- Jerusalem Artichoke - 1 fl oz
- Bananas - 1 piece
- Meyer Lemon Juice - 1 tablespoon
- Coconut Liqueur - 5 fl oz
- Coconut Milk - 1 fl oz
- Vanilla extract - 1½ spoons
Step by Step guide
Step 1
In a food processor with an S-shaped blade, grind 140 grams of cashews and shredded coconut, then add 20 grams of coconut oil and 20 grams of yacon syrup, and blend again until you achieve a sticky mixture.
Step 2
Spread the mixture evenly across the bottom and sides of the mold; you don’t need to aim for perfection, as rough edges can look quite striking.
Step 3
In a blender, combine 80 grams of cashews (soaked for 2 hours), a banana, lemon juice, 30 grams of coconut cream, 30 grams of coconut oil, and vanilla extract until smooth and creamy. Pour into a mold and refrigerate.
Step 4
Meanwhile, whip the remaining coconut cream and syrup with a mixer, then spread the resulting cream over the banana layer and refrigerate overnight.
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