Banana, Coconut, And Cashew-cream Tart

Directions

1. 1
   Prepare the Tart Shell: In a food processor, pulse the pecans and coarse salt until finely ground. Add the pitted dates and 2 teaspoons of maple syrup, processing until the mixture holds together when pressed. Press the mixture into the bottom and sides of a tart pan, forming an even crust. Place the tart shell in the freezer to firm up while preparing the filling.
2. 2
   Make the Cashew-Cream Filling: In a blender or food processor, blend the soaked cashews, water, 2 tablespoons plus 2 teaspoons maple syrup, and vanilla bean seeds until smooth and creamy. Taste and adjust the sweetness by adding more maple syrup if desired. Fold in the desiccated coconut.
3. 3
   Assemble the Tart: Remove the tart shell from the freezer. Spread the cashew-cream filling evenly over the crust. Slice the bananas and arrange them decoratively over the filling.
4. 4
   Chill and Serve: Chill the tart in the refrigerator for at least 2 hours to set. Serve chilled, and garnish with additional desiccated coconut or a drizzle of maple syrup if desired.