This gluten-free, dairy-free, no-cook tart relies on dates and pecans for a sturdy crust, maple syrup for sweetness, and bananas and coconut for tropical flavors. The cashew “cream” is made by grinding cashews with water and vanilla-bean seeds. Soaking the nuts overnight in water ensures a puddinglike texture once they are ground. All in all, it makes an enticing dessert, even for those without food allergies or sensitivities.

　　

Ingredients

Makes one 9-inch tart

　　

For the Crust

1 1/2 cups whole raw pecans

　　Pinch of coarse salt

　　1 1/2 cups pitted dates

　　2 teaspoons pure maple syrup

　　

For the Filling

1 cup raw cashews, soaked overnight and thoroughly drained

　　1/2 cup water

　　2 tablespoons plus 2 teaspoons pure maple syrup, plus more to taste

　　1 vanilla bean, halved lengthwise and seeds scraped (reserve pod for another use)

　　3/4 cup unsweetened shredded coconut

　　3 or 4 ripe, firm bananas

　　

Step 1

Make the crust: In a food processor, pulse pecans and salt until nuts are coarsely chopped. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add syrup; pulse just until combined and mixture sticks together. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed.

　　

Step 2

Make the filling: Grind drained cashews to a coarse paste in a blender. Add the water, syrup, and vanilla seeds; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should reach the consistency of thick pancake batter. Set aside 2 tablespoons coconut; add remainder to blender, and process to combine. Pour into shell, spreading evenly.

　　

Step 3

Thinly slice bananas on the diagonal; beginning at outer edge, arrange slices in slightly overlapping rows, working toward the center. Sprinkle evenly with reserved coconut; serve immediately.

　　Martha Stewart's New Pies and Tarts