Vanilla Coconut Tart with Ginger Glazed Nectarines

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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! 

Tart Base:

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)

Filling: 

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

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Ginger Nectarines:

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 

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Method:

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!

Enjoy!

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