Banana Cream Tart

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A simple and wholesome banana cream tart by Shernell Cooke of The Raw Food Beginner Chef topped with your favorite fresh fruits! The beauty of raw food is that the simplest and purest of ingredients can combine together to really create something sensational. Ripe bananas blend with young coconut and cashews to create a divinely creamy tart filling layered over a simple date and nut crust. The topping can be any fresh fruit of your choice – choose your favorite and choose whatever is juicy and in season!

For more recipes from Shernell be sure to purchase her recipe book The Joy of Raw and Vegan Cooking!

Enjoy!

Yield: 1, 9 inch tart

Ingredients

Banana Cream Tart Filling:

• 1 ripe banana
• Meat of Two Young Thai Coconuts
• 1 cup coconut water
• ⅓ cup of raw cashews
• ¼ teaspoon salt

Banana Cream Tart Crust

• 1 cup of cashews
• ⅓ cup almonds
• 3 dates
• 1 tablespoon of maple syrup
• ¼ teaspoon salt

Banana Cream Tart Topping

• Please use any combination of fruit you like.
• 17 strawberries
• 8 figs
• 15 grapes
• 5 peeled concord grapes
• 10 raspberries
• 17 red grapes

Instruction

Banana Cream Tart Filling:

1) Blend all the ingredients together until creamy then chill in a medium bowl in the
freezer.

Banana Cream Tart Crust:

1) Process the first two ingredients until powder-like then add in the remaining ingredients
and process until it starts to stick together.
2) Press the crust into a 9 inch pie pan.
3) Pour the filling over the crust, freeze for 30 minutes, and then add the fruit topping.

Banana Cream Tart Topping

1) Place the strawberries in a circle around the edge of the tart then use your own artistic
ability to finish decorating the tart.
2) Freeze for 3 hours and serve the semi-frozen tart.