Banana Strawberry Tart

Banana Strawberry Tart

Fresh yet rich, sweet yet sour…this combo of bananas and strawberries nestled in a maple syrup – lime juice glaze hits the taste buds just right. Snuggled in a quinoa-millet crust, you get a bit of nutrients in this dessert.

 

 

Banana Strawberry Tart
Bake for 30 minutes or until crust has browned a bit. NOTE: It will still be a little moist in the center. Remove from oven and set aside for further use.
Servings
1 9" Pie
Servings
1 9" Pie
Banana Strawberry Tart
Bake for 30 minutes or until crust has browned a bit. NOTE: It will still be a little moist in the center. Remove from oven and set aside for further use.
Servings
1 9" Pie
Servings
1 9" Pie
Ingredients
For the Crust
  • 2 cup filtered OR spring water
  • 1 1/2 tsp cardamom powder
  • 1/2 cup millet rinsed well
  • 1/2 cup red quinoa rinsed well
  • 1 1/2 tbls ground flax seeds
For the Filling
  • 4 large ripe bananas
  • 1 quart strawberries
  • 3/4 cup filtered OR spring water
  • 2 tbls filtered OR spring water
  • 3/4 cup pure maple syrup
  • 1/2 cup fresh lime juice about 4-5 medium limes
  • 3 tbls corn starch
Servings: 9" Pie
Instructions
For the Crust
  1. Preheat oven to 350 degrees.
  2. Place water and cardamom powder in a medium-sized sauce pan and stir until the cardamom powder is dissolved. Add the rinsed millet and quinoa, cover and bring to a boil. Reduce and simmer for 15-20 minutes or until very soft. Note, you may want to leave the lid cracked a bit; sometimes this froths and spills over.
  3. While millet and quinoa are cooking, grease a 9” tart or pie pan. Once the millet and quinoa are cooked, add the flax seeds, mix in very well. Let cool just enough to handle. Press firmly into tart or pie pan.
  4. Bake for 30 minutes or until crust has browned a bit. NOTE: It will still be a little moist in the center. Remove from oven and set aside for further use.
For the Filling
  1. Slightly mash three of the bananas. Cut the remaining banana into ¼” “coins”.
  2. “Fan Cut” one strawberry, leaving the leaf on. Remove the leaves of the remaining strawberries and cut into 1/6th inch slices
  3. Spread the mashed bananas on the bottom of the crust, then layer ½ of the sliced strawberries. (I have you doing this now, as to reduce the time of assembling while the glaze is being poured).
  4. Place ¾ water, lime juice, and maple syrup in a medium-sized sauce pan. Place 2 T water in small mixing bowl and slowly whisk in corn starch to avoid clumping. Slowly whish into the other mixture in the sauce pan. Bring to a light boil, immediately reduce to a simmer, and cook for 6-8 minutes or until the mixture starts to become gelatinous and thick. You do not want it to become too thick, as it will not spread out over the fruit, and…you also do not want it to be too runny.
  5. For this next part you have to work quickly so the glaze does not thicken up on you too much. Once the glaze is ready, pour ½ of it over the fruit that you have layered in the pie crust and smooth it over evenly.
  6. Layer the sliced bananas, followed by the remaining sliced strawberries. Pour the rest of the glaze over the fruit and smooth over evenly. Place the “fan cut” strawberry in the center of the pie.
  7. Let set for at least 30 minutes. Enjoy!!
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