Banana tart with coconut
4 servings
720 minutes
Recipe from Sasha Santalova, pastry chef of "They don't bake here.
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.
- Cashews: 220 g
- Desiccated coconut: 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.
- Cashews: 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.
- Coconut cream: 150 ml
- Jerusalem artichoke syrup: 50 ml
