Coconut Banoffee Tart
150g nuts (almonds, walnuts, pecans)
120g dates, pitted and soaked in warm water
2tbls Agave or honey
3 very ripe bananas
2 yellow but firm bananas
2 tins of full-fat coconut milk
Juice of 1 lime
First of all, put your tins of coconut milk in the fridge to cool. Pre heat the oven to 200°C. Place the 3 ripe bananas, still with skins on, onto a baking tray and bake for 15-20mins until the skin is all black and the flesh inside feels soft inside. Set aside to cool.
Now for the base. Place the nuts in a food processor and blitz until you have a chunky crumble. Add the dates and half the agave and pulse a couple more times until the everything comes together. Transfer the mixture to a 20cm springform cake tin and press out to make the base. Put into the fridge to chill.
Peel the 2 yellow bananas and cut into slices. Place in a bowl with the lime juice and gently toss them with your hands until coated. Lay them evenly over the crust.
Once the baked bananas have cooled, slice them open with a knife and scoop out the insides with a spoon. Place in a bowl and gently mash until you have smooth consistency. Carefully spread the mixture evenly over the sliced bananas and return the tart to the fridge.
Now for the cream! Open your tins of coconut milk, being careful not to shake them, they should have separted in the frigde. Scoop the thick layer from the top and put it into bowl. Add the last tablespoon of honey or agave and whisk until it is thick like whipped cream. Ideally place in the fridge to chill for another 20 mins. When ready spoon the cream onto the baked banana and use the back of the spoon to create pretty swirls.