This tart brings together the sweetness of a very ripe banana and the silky texture of young coconut flesh, on a crunchy almond and cashew base. Nothing is cooked: the food processor does all the work, and the freezer gives it its hold. Served while still lightly set, it has the freshness of a frozen dessert and is covered at the very last moment with seasonal fruit. A very simple base to vary all year round, according to what you find on the market stall.
Creamy banana and young coconut tart
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Ingredients
For the cream
- 1 very ripe banana
- The flesh of 2 young Thai coconuts
- 250 ml coconut water
- 45 g raw cashew nuts
- 1/4 teaspoon salt
For the tart base
- 130 g cashew nuts
- 45 g almonds
- 3 pitted dates
- 1 tablespoon honey
- 1/4 teaspoon salt
For the fruit topping (to adapt to the season)
- Strawberries
- Figs
- White and red grapes
- Raspberries
Method
- Blend the banana, the coconut flesh, the coconut water, the cashews and the salt until the cream is perfectly smooth, then set it aside in a bowl in the freezer.
- For the tart base, grind the 130 g of cashews and the almonds to a powder in the food processor, then add the dates, the honey and the salt. Blend until the dough starts to hold together between your fingers.
- Press this dough into the bottom and up the sides of a 23 cm tart tin.
- Pour the cream over the base, smooth the surface and place in the freezer for 30 minutes.
- Arrange a circle of strawberries around the edge, then finish the decoration with the figs, the grapes and the raspberries.
- Return to the freezer for 3 hours and serve the tart while it is still lightly set.
Tip
No young coconut to hand? Replace the flesh with the solid part of a tin of full-fat coconut milk left overnight in the fridge: the result is a little richer and just as smooth. If your cashews are hard or your food processor is not very powerful, soak them for 2 to 3 hours in water before draining and blending them. Take the tart out 10 minutes before serving: it slices more neatly and the flavours come through better.
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FAQ: your questions about the raw banana and young coconut tart
What is the recipe for an easy banana tart?
The simplest version does without an oven entirely. Blend 1 very ripe banana with the flesh of 2 young coconuts, 250 ml coconut water, 45 g cashews and a pinch of salt, then pour this cream over a pressed base of cashews, almonds and dates. Thirty minutes in the freezer are enough to set the surface before you add the fruit. Then allow 3 hours of setting time to get clean slices.
How can I get the flesh out of a coconut?
On a young coconut, cut the top at an angle with a heavy knife or a machete until you open a window, pour the water into a container, then split the nut in two. The flesh is then tender and comes away very easily with a tablespoon, scraping along the shell. On a mature coconut with a brown shell, you have to crack the shell first and then lift the flesh out with a paring knife. For this tart, go for young coconut: its gelatinous flesh gives a noticeably smoother cream.
How do you arrange fresh fruit?
Start with an even circle of halved strawberries around the edge, tips facing outwards, then fill the centre by alternating colours and sizes. Quartered figs add relief, while grapes and raspberries fill the gaps. Always add the fruit at the last moment, on a cream that has already set, so that it does not sink in. A simple brush of coconut water gives it a lovely shine, with no sugary glaze.
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