Raw Blueberry and Kiwi Tart
2016-03-07 09:29:28
Serves 8
A fantastic raw tart made completely out of plant based and healthy ingredients that will have you dazzled!
Ingredients
- 1 cup raw almonds
- 1 1/4 cups pitted medjool dates, divided
- 3/4 teaspoons cinnamon, divided
- 1/2 vanilla bean, cut in half and scraped using the insides only
- pinch of nutmeg
- 1/2 tablespoon water
- 1/2 cup raw cashews
- 1/2 ripe banana
- 1 tablespoon fresh lemon juice, divided
- 4 kiwis, peeled and divided
- 1 cup blueberries, divided
Instructions
- Add the raw almonds, 1 cup medjool dates, 1/2 teaspoon cinnamon, vanilla bean caviar, and a pinch of nutmeg to a food processor. Pulse 8-10 times and then let everything process into a fine meal for 3-5 minutes. Add in the 1/2 tablespoon of water and continue to process for another minute or until the mixture is moist enough to press together between your fingers. Continue to add water a few drops at a time to achieve the correct moistness.
- Line the bottom of a oblong tart pan with parchment paper (I usually trace the tart pan insert and then cut the parchment paper out).
- Dump the crust mixture into the tart pan and press into the pan and up the edges of the sides. Be patient with this step as it will take several minutes to get it spread evenly and pressed into the pan. If the mixture is too sticky, dip your fingers in water to repel the mixture as you're pressing it into the pan.
- Place the tart pan in the freezer for at least 30 minutes to let the crust set (the crust can be made a day ahead of time and stored in the freezer).
- While the crust is chilling, soak 1/2 cup of raw cashews in warm water for at least 30 minutes. Drain and reserve the water.
- Add the cashews, banana, 1 1/2 pitted dates, 1/4 teaspoon cinnamon, and 1/2 tablespoon of lemon juice to the food processor. Process for 5-7 minutes or until completely smooth. Add a bit of the cashew water if needed to create a creamy, somewhat thick texture.
- Pour the banana-cashew cream into the tart shell, spreading evenly and place in freezer for 10 minutes to set.
- While the cashew cream is setting, add 1 kiwi,1/4 cup of blueberries, and 2 pitted dates to a blender. Blend until a smooth glaze forms (approximately 2 minutes).
- Pour blueberry-kiwi glaze over the banana-cashew cream and carefully spread across surface.
- Thinly slice 2-3 kiwis. Add kiwis and 3/4 cup blueberries to a bowl and toss in 1/2 tablespoon of lemon juice.
- Arrange the kiwis in a straight line down the middle of the tart slightly overlapping and add the blueberries on either side forming a double line. It doesn't need to be totally symmetrical as you can add the blueberries as you see fit.
- Refrigerate or freeze for 15 minutes to set before slicing. Slice with a sharp knife, serve, and enjoy.
- Refrigerate leftovers.
Notes
- My local store was out of Medjool dates, so I used chopped California dates. They are coated in a bit of flour making the consistency drier so I added extra water to compensate as stated in the recipe instructions.
- The original recipe was made in a round 10" tart pan with the fruit arranged in concentric circles. Just double the ingredients if you prefer to make a round tart.
- I used my Bullet blender to make the cashew cream and the blueberry-kiwi glaze.
Adapted from Blissful Basil
Adapted from Blissful Basil
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