Vegan Banana Cream Tart Recipe | Breakfast Care

Banana Cream Pie Tart might be the easiest of all the cream pie varieties. It's so amazing and super fluffy.

For crust:
  • 1 cup dates, pitted
  • 1 cup walnuts
For filling:
  • 1 ripe banana, mashed
  • 1 1/4 cups cashews
  • 3 1/2 tablespoon coconut oil
  • 1/4 cup maple syrup
  • 3 teaspoon lemon juice
  • 1/3 cup coconut milk
  • 1/2 teaspoon vanilla extract
  • 1 banana, sliced
  • Vanilla pastry cream
  • Crushed peanuts
  • 1 teaspoon salt

  • Place dates in the blender and blend  until it forms into a ball. Remove and set aside.
  • Blend walnuts until a meal consistency is achieved.
  • Add back in dates and a pinch of salt and mix to combine.
  • When squeezed between two fingers, the crust should stick together and feel moldable. If too dry, add another date or two. If too wet, add a little almond or walnut meal.
  • Press into a baking dish or round cake pan lined with parchment sheet. Press until flat, going up the sides about 1/2 inch.
  • Place in freezer to set.
  • Add all filling ingredients to a blender and blend until smooth and creamy.
  • Taste and adjust seasonings as needed.
  • Then pour into crust and smooth with a spoon. Tap to release any air bubbles. Then cover and freeze until set.
  • Top with banana slices.
  • Top slices with vanilla pastry cream and crushed peanuts.
  • Serve after 10 minutes.
  • Enjoy!

1. You can refrigerate cake for up to 1 week.
2. Top with any fruits of your choice.

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