You know that feeling you get when you're craving something rich and decadent but know you get that guilty heavy feeling after! This was the aim of creating this tart, I wanted something creamy and delicious, yet zesty and nourishing!
Filled with all natural fats from the cashew filling, topped with the juiciness of the nectarines and pomegranate's, a refreshing dessert or treat anytime of the day! Be wary a little goes a long way, mindful eating people! Enjoy!
1 cup toasted desiccated coconut
1 cup almond meal
1/4 cup buckwheat flour
1 tsp ground cinnamon
pinch of salt
2 tablespoons coconut oil (set in the fridge)
1 cup soaked cashews (overnight or for at least 6 hours)
2/3 cup coconut or almond milk
5-6 softened dates and/ or 2 tablespoons maple syrup
2 teaspoons fresh vanilla
little pinch of salt
3 white nectarines sliced into wedges
2 tablespoons grated fresh ginger
1/4 cup lemon juice
1 tablespoon filtered water
1 teaspoon cinnamon
1 tablespoon date paste
Soak Cashews the night before you intend to make the tart
Preheat the oven to 170 degrees celsius
To make the tart base, combine all dry ingredients into a bowl, mix until well combined
Ensure your coconut oil has set in the fridge, the add the two heaped tablespoons of coconut oil to the bowl
Massage the ingredients well together, until softly combined, it will still be quite crumbly but pliable
Using a spring form tart tin, slightly grease with some coconut oil
Fill the tart tin with the ingredients, having the sides and base around 0.5cm thick
Press down firmly around all edges evenly then place in the oven to bake for around 15-20 minutes
While the base is cooking, combing all the filling ingredients into a blender and blitz until smooth and creamy, taste and sweeten to your liking.
To make the nectarines, heat a medium sized saucepan then add in all the ingredients, sauté over a low heat for around 15 minutes continually stirring every few minutes until the nectarines are soft.
Once the tart is cooked remove from the oven to completely cool before removing from the tin
Once cooled add in the cashew cream evenly, then decorate with the nectarines how ever you wish, as well as anything else you may think give it some colour!
If you don’t eat it all, keep the remaining in the air tight container and freeze! Will keep for about 3 weeks!