Cashew coconut cream & berries tart
Berries and fresh fruit tarts are my favourite! But they are normally made with too much sugar and cream making them so heavy and difficult to digest. When I decided to stop eating dairy for health reasons, I was concerned because everything that is yummy and delicious normally has dairy.
I started creating and experimenting with other types of non dairy fats such as coconut and nuts, and the result is delicious and gentle with your gut.
This tart is one of my favourites. The base is made with almond meal and coconut flour making it gluten free. It is fresh, it has the right sweetness and it is made with natural sweeteners and dairy free. Amazing!
INGREDIENTS
Base:
1 1/2 cup of almond meal
1/2 cup of coconut flour
Pinch of salt (1/8 tsp)
3 tablespoons maple/ rice syrup/ agave
2 tablespoons melted coconut oil
Cashew coconut cream:
400 g cashews
160g coconut cream
70g coconut oil (¼ c)
1 lemon juiced and ¼ zest
½ cup maple (150g) (a little bit under for less sweet)
Pinch of salt (1/8 tsp)
Fresh berries or other fruit of your choice
METHOD
For the base, mix all the ingredients in a bowl until you get a nice dough. You can knead it for a few seconds.
Grab a tart shape mold and place the dough all over, cover the corners.
Bake the base in a medium temperature oven for 15 to 20 minutes or until it is golden.
For the cream, soak the cashews in hot water for at least 30 minutes. Then rinse the water and place the cashews and the rest of the ingredients in a blender. Blend until you get a creamy and smooth texture.
Once the base is ready and cool down, pour the cream until you cover 3/4 of the tart. Decorate with the berries or fresh fruit.
*It doesn’t need to be in the fridge but it might last longer. It is a tart that is nice to eat fresh, after a few days it doesn’t taste as fresh and nice.