I just got back from a weekend mini-retirement (aka vacay) and had the itch to get into the kitchen and make a raw fruit tart.  I got the inspiration from a colorful fruit tart I saw in a bakery, however it was made with a processed flour-based crust and processed added sugar in the dairy cream filling.  So I wanted to real food remix recreate that tart with 100% real food, clean sourced ingredients.

This raw fruit tart is made with a 100% raw food, no-bake crust.  I used a raw, dairy-free vanilla cashew cream filling that has no added processed sugar.  Finally topped it off with fresh organic mixed fruit and a honey glaze.

This recipe is also paleo-friendly, vegetarian & vegan-friendly, and gluten-free.

Overall it turned out really tasty and it’s easy to make!

Let’s take a peek at the recipe…

Raw Mixed Fruit Tart with Vanilla Cashew Cream Recipe

Ingredients

CRUST

1 1/2 cup raw almonds, soaked 4 hours

1/2 cup raw cashews, soaked 4 hours

8 medjool dates, pitted

1/4 teaspoon pink salt

VANILLA CASHEW CREAM

2 cup raw cashews, soaked 4 hours

2 tablespoon vanilla extract

3 tablespoon maple butter (can substitute pure maple syrup or raw honey)

2 tablespoon coconut milk

1 tablespoon coconut oil, melted

FRUITS

I bought one package each of:

  • Strawberries
  • Blueberries
  • Blackberries
  • Raspberries
  • and then 3 kiwis, peeled & sliced
  • 1 heap tablespoon raw honey

You should have a little fruit left over you can snack on or save.

Kitchen Notes

– You’ll need a tart or quiche pan with removable bottom.  This made one 8″ diameter tart pictured above the ingredients, and I also did a 4 1/4″ tartlet, pictured below, like the one I saw in the bakery.  So you can do the same or can make one bigger size tart that is 11 – 12″ diameter.

Raw Mixed Fruit Tart with Vanilla Cashew Cream Recipe

Tartlet aerial view

Raw Mixed Fruit Tart with Vanilla Cashew Cream Recipe

Tartlet close-up side view

 

Directions

1.  After your raw nuts have soaked, drain and dry and place all of the crust ingredients into a food processor or blender.  Process well until you get a sticky mixture of everything incorporated.

2.  Take you mixture and add it to the tart pan and spread out evenly with your hands to form your crust.  Once you’ve got it formed, add it to the freezer to setup a little bit while we make the vanilla cashew cream filling.

3.  Add all your cashew cream ingredients except the coconut oil to the food processor or blender and process very well.  We want this really creamy, so no cashew chunks.

4.  Step 4 is for the coconut oil.. I have a small top part that opens on my food processor for adding ingredients, so I start to slowly drizzle in the coconut oil while the mixture is processing.  If you don’t have this, you can simply add it all to your mixture, seal the top and blend in.

5.  Once the cashew cream filling is done, pull out your raw crust from the freezer and add your cashew cream to it evenly.

6.  Place in the fridge for at least a couple hours to let everything setup.  If you can let it setup overnight, bonus.

7.  After it’s setup, begin adding your berries and kiwi slices in a mixed arrangement around the tart (see the different pictures above and below).  It doesn’t have to be rocket science perfection, just arrange how you see fit.

8.  Finally last step, if your honey is solid, warm up a big heap tablespoon in a sauce pan on the lowest heat.  Once the honey is no longer solid, take a spoonful and slowly let it fall off the spoon, drizzling all over the berries back and forth between all the gaps.  This will act like a glue helping hold all the berries in place, plus give the top a beautiful glossy shine.  Neat little trick.

Raw Mixed Fruit Tart with Vanilla Cashew Cream Recipe

Slice of Rawesome goodness

Raw Mixed Fruit Tart with Vanilla Cashew Cream Recipe

LAYER VIEW: raw crust, vanilla cashew cream, mixed fruit

 

This was one of my favorite raw food healthy desserts to date… probably rivals my raw pistachio cream pie.

Overall this tasted fantastic and it’s full of raw, delicious organic ingredients full of nutrients.  It beats the bakery version with processed flour and sugar for sure!

And remember, even though this is the healthiest version for raw mixed berry tart, it still is dessert.  So my recommendation is to enjoy in moderation while eating according to your metabolic type from properly sourced foods.  For me, I would enjoy a slice of this as a reward day treat on Friday or Saturday evening as part of my 80/20 healthy lifestyle.

Buon Appetito

What’s your favorite raw dessert that you would like to see made?  Let me know below in the comments!

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