Banana Chocolate Tart with Caramel and Chocolate Sauces - flour

Method

• To make the tart shells: Combine all the ingredients in a bowl and stir to mix well.
• Place 2 tablespoons of the mixture in the bottom of each of 4 ring molds each 2 inches in diameter.
• Pack the mixture firmly into the molds.
• (You will have more dough than you need for 4 molds.
• Because the tiny tart shells are fragile and time-consuming to make, it is a good idea to line additional ring molds with the remaining dough in case of breakage.)
• Place the molds on a nonstick drying sheet on a dehydrator shelf and dehydrate at 105F for 3 hours.
• Remove the tart shells from the drying sheet and dehydrate directly on the shelf for about 10 hours longer, or until just dry.
• To make the Caramel Sauce: Drain the cashews, pat them dry, and then measure them.
• You should have 1/4 cup; discard any excess.
• In a high-speed blender, combine the cashews, Cashew Milk, honey, Date Paste, and maple syrup and process until smooth.
• Strain the puree through a fine-mesh sieve.
• Set aside 4 tablespoons for the tarts; reserve the remainder for another use.
• Spoon 1 tablespoon of the Mexican Chocolate Sauce in a circle on each plate.
• Put a tart shell on top of the sauce.
• Spread 2 tablespoons of the Chocolate Fudge-Almond on the tart shell.
• Arrange 7 banana slices on top.
• Drizzle 1 tablespoon Caramel Sauce over the bananas and on the plate.
• Sprinkle with the Honey Walnuts.