If you know me or follow me.... Then you know my granddaughter Brooke. We love our time together and she loves to bake! I am a cook and she is the baker. When we are together it's mostly baking we do. It's great that she can fly down to Florida in the winter during her school breaks as an unaccompanied minor. Then again she has been traveling with me since she was 2.
We were at our farmers market on Sunday and got our vegetables along with strawberries and blueberries. I already had bananas (which we are making our pudding with in this recipe) and the other ingredients for a fruit tart. My tart pan is 11 inches so this recipe is measured to fit. Adjust if you are using a 9 inch.
I hope you enjoy this recipe as much as we did....
Cindy (aka Nini) and Brooke
Preheat oven to 350 degrees F.
Add walnuts to your food processor and pulse until fine. Add in almond flour. salt, coconut oil and egg. Pulse until the mixture forms into a ball. Press dough into your 11 inch tart pan and press down until you create a crust. Bake for 15 minutes. Remove from oven and let cool. Remove from tart pan and place on a stand or plate.
In a bowl mash the bananas and add in vanilla. Set aside.
Pour coconut milk in a sauce pan and heat over a medium temperature. Let the milk get to a low simmer. Quickly whisk in egg and yolks, sugar, vanilla and arrowroot powder. continue to whisk. Lower to simmer and let cook for about 7-8 minutes.
Remove from heat and whisk in bananas. Whisk until smooth.
Pour banana in the prepared tart then cover with clear wrap. Let the clear wrap touch the pudding. Let refrigerate for at least 1 hour.
Top with slice fruit, slice and enjoy!