Banana Fig Tart
Take advantage of the prime fig season to make a delicious banana fig tart, which tastes even better when shared with family and friends.
- 1 cup almonds, soaked overnight and dehydrated for a few hours
- 1 cup hazelnuts, soaked overnight and dehydrated for a few hours
- 12-14 Medjool dates, soaked for a couple of hours, pits removed, chopped into pieces. Reserve soaking water.
- ½ tsp. vanilla (seeds or extract)
- pinch Celtic sea salt
- ¼ tsp. coconut oil to lubricate the tart pan
- 1 cup pine nuts, soaked for a few hours, drained and rinsed
- 1 cup cashews, soaked for a few hours, drained and rinsed
- ½ tsp. vanilla
- juice of 1 1/2 lemon
- 1/2 cup water reserved from soaked dates
- 1 Tbsp. raw honey
- 7-8 fresh black figs, stems removed, cut into disks
- 1-2 yellow firm bananas, peeled and cut into disks
- Juice of ½ lemon diluted with a little water for dipping bananas
To make the crust, place almonds and hazelnuts in a food processor with an S-shaped blade, and grind to a crumbly consistency. Add chopped dates, vanilla, and salt, and process until the mixture begins to ride up the sides of the food processor. Oil the tart pan with a little coconut oil, and press the crust mixture tightly inside the pan, especially around the edges. Flip the crust over onto a plate if using a special mold, or continue to assemble the tart in the tart pan.
For the cream, combine all the ingredients in a blender and blend until the mixture reaches thick homogenous cream consistency. Spread the cream onto the crust with a spoon, making a thick layer on the tart.
For the filling, dip the cut bananas into the lemon juice/water mix to prevent them from darkening, and arrange cut figs and bananas on top of the creamy layer in any pattern that pleases you.
Note: Preparation time is 1 hour plus time for soaking and dehydrating.