I have something for you, just in time for 4th of July celebrations.....and no cooking required! I used to think that making tarts was a complicated process, but it is really quite simple. You will need a 9 or 10-inch tart pan with a removable bottom, which can be found on amazon.com or your local kitchen store. For this recipe I use my standard nut-date crust which is pressed into the pan. Then the filling is added and topped with whatever berries or fresh fruit you have on hand. Raw tarts come together so quickly!
For the pastry cream, I use coconut butter, which is made from both the oil and the meat. We like the brand Artisana, but you can use others. Sometimes it is labeled with different names such as coconut mana or coconut cream concentrate, but it is all the same thing.
Raw Berry Tart with a Coconut Pastry Cream
Be sure to keep this tart refrigerated until ready to serve, especially if you are in part of the country that is experiencing a heat wave. You'll need a food processor to make the crust and a high-powered blender, such as a Vitamix for the filling. For the crust, I use truly raw organic almonds that have been soaked for 12 to 24 hours and then dehydrated at a low temperature (this step is optional). This makes the nuts far more digestible; the dehydration process makes them shelf stable. For the fruit, try adding sliced peaches, pitted cherries, or sliced kiwi in addition to the berries if desired.
2 cups raw almonds or pecans (or a combination of both)
1 cup pitted medjool dates (about 10)
1 tablespoon coconut oil
pinch sea salt
1 cup raw cashews
1/4 cup water
1/4 cup freshly squeezed orange juice
3 to 4 tablespoons coconut nectar or honey
3/4 cup softened coconut butter
1 to 2 teaspoons organic non-alcoholic vanilla
1/2 to 1 teaspoon organic almond flavoring
To make the crust, place the nuts into a food processor fitted with the "s" blade; process until finely ground. Then add the dates, coconut oil, and sea salt. Process again until the dates are ground and evenly incorporated into the nuts. It should stick together, if not, add another tablespoon of coconut oil. If you use all pecans or walnuts in this recipe you probably won't need any coconut oil. Pour the crust mixture into a 9 or 10-inch lightly oiled tart pan and evenly press into the bottom and up the sides.
To make the filling, place the cashews, water, orange juice, coconut nectar into a high-powered blender. Blend until smooth and ultra creamy, stopping and starting the blender if necessary. Your coconut butter should be soft enough to add if you are living in a hot climate; if not, place the amount called for into a small pan and warm on the lowest heat. Add the softened coconut butter to the blender along with the vanilla and almond flavoring. Blend until smooth. Pour into the crust and spread evenly.
Arrange berries over filling into your own unique design. Chill, uncovered, until ready to serve. When ready to serve, push the bottom of the pan up through the rim and place onto a platter to serve. Source: www.NourishingMeals.com
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Strawberry Coconut Ice Cream
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