Banana tart with coconut

4 servings

720 minutes

Recipe from Sasha Santalova, pastry chef of "They don't bake here.

Energy value per serving

• Calories: 724.2
• Proteins: 17.5g
• Fats: 59.9g
• Carbohydrates: 31.3g

Ingredients

• Cashew: 220 g
• Coconut flakes: 60 g
• Jerusalem artichoke syrup: 50 ml
• Bananas: 1 pc
• Lemon juice: 1 tsp
• Coconut cream: 150 ml
• Coconut oil: 50 ml
• Vanilla extract: 1.5 tsp

Cooking steps

1. In a food processor with an S-shaped blade, grind 140 grams of cashews and coconut flakes, then add 20 grams of coconut oil and 20 grams of Jerusalem artichoke syrup and mix again until a sticky mass is obtained.

   Required ingredients:

   • Cashew: 220 g
   • Coconut flakes: 60 g
   • Coconut oil: 50 ml
   • Jerusalem artichoke syrup: 50 ml

2. Distribute the mass along the bottom and walls of the mold, there's no need to strive for perfection; rough edges look impressive.

3. In a blender, mix 80 grams of cashews (soaked for 2 hours), banana, lemon juice, 30 grams of coconut cream, 30 grams of coconut oil, and vanilla extract until smooth. Pour into a mold and refrigerate.

   Required ingredients:

   • Cashew: 220 g
   • Bananas: 1 piece
   • Lemon juice: 1 teaspoon
   • Coconut cream: 150 ml
   • Coconut oil: 50 ml
   • Vanilla extract: 1.5 teaspoon

4. At this time, whip the remaining coconut cream and syrup with a mixer, spread the resulting cream over the banana, and refrigerate overnight.

   Required ingredients:

   • Coconut cream: 150 ml
   • Jerusalem artichoke syrup: 50 ml