Strawberry Tart

As good as the salsa was… and it is very good, this tart is even better! Oh yummy nutty crust with smooth creamy cashew custard topped with my red juicy pretties :) I am a fan of crusts made with nuts rather than dough- they’re soooo much easier and quicker to make! Probably better for ya too.

And custard made from coconut butter and soaked cashews???? I don’t miss eating dairy or wheat when I can have this slice of heaven!

 

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Strawberry Tart

{Recipe by My Whole Food Life}

For the Crust:

  • 1 1/2 cups raw almonds
  • 1/4 cup flax seeds
  • 10-12 medjool dates
  • 1/4 cup water
  • 1/2 tsp salt

For the Strawberry Topping:

  • 4 cups sliced strawberries
  • 2 T coconut sugar
  • 1 tsp lemon zest

For the Custard:

  • 1 cup cashews (soaked overnight)
  • 1/4 cup Coconut Butter
  • 2 T maple syrup
  • 3 T milk (I used almond milk)

  1. In a large bowl, add the strawberries, sugar and lemon zest. Place in the fridge for about 3 hours.
  2. For the tart
  3. In the food processor, combine the almonds, salt and flax seed into a course powder.
  4. Add in the dates and the water and pulse until a dough starts to form.
  5. Once the dough is formed, gently form it into a greased tart pan. Wet hands work best for this.
  6. Once the crust is laid out in the tart pan, place in the fridge for 20 minutes to firm up.
  7. For the custard
  8. While the crust is firming up, make your cashew cream.
  9. Drain the cashews that have been soaking overnight and add them to a blender with the coconut butter, maple syrup and milk.
  10. Blend until a thick custard-like cream forms.
  11. Remove it from the blender and spread it out over the crust.
  12. With a slotted spoon, spoon the strawberry mixture on top of the custard leaving only the liquid left over in the bowl.

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