Friday, March 30, 2012

Banana Cream Tarts

This recipe started with a 'cooked-version' photo on Pinterest.  Loving bananas and cream and holding fond memories of banana pudding, I set out to make a simple, raw, nutritious delicious snack.  Happy to say, this was a hit.  So much so, I don't have a photo.  Must do over and stop to photograph before devouring.  I made two small tarts, so that is what this recipe is for.  

Crust:
1/2 c walnuts, ground
2-3 soaked dates
pinch of salt
seeds from one vanilla pod

Blend in food processor until it is a 'dough', pat into tart tins.  Taste-it should be quite overtly vanilla, like vanilla wafers.

Filling:
1/3 c cashews-soaked overnight-will expand to about 1/2 c.
juice of 1/2 small lemon
pinch of salt
1/2 t vanilla
1-2 dates, or 1T agave syrup (your preference)
enough water to create a thick cream

I used one ripe banana.  Cut 1/2 of it into 1/4" dice and mixed with the cream.  The other half, slice thinly and place around the edge of the tarts.  Fill banana lined tart shells with the cream/banana mixture.  Top with a colorful berry or edible flower, and a light sprinkle of finely chopped walnuts.

This was delicious, even after a day in the fridge.  1/2 of a tart was quite satisfying too, so nutrient dense.