Raw Berry Tarts with Coconut Cream

Raw Berry Tarts with Coconut Cream

Raw Berry Tarts with Coconut Cream

Preparation time: 30 minutes
Cooking time: 0 minutes
Servings: 4 servings
With their delicate coconut cream flavour and fresh berries, this raw tart recipe is the perfect addition to any summer menu.

Ingredients

The Crust

  • 1 cup of {{block type="core/template" template="catalog/product/view/blockaddto.phtml" title="raw walnuts" product_sku="FND-100-UN"}}
  • 1 cup of {{block type="core/template" template="catalog/product/view/blockaddto.phtml" title="almonds" product_sku="FND-010-UN"}}
  • 1/4 cup of {{block type="core/template" template="catalog/product/view/blockaddto.phtml" title="shredded coconut" product_sku="FFD-110-UN"}}
  • 8 pitted {{block type="core/template" template="catalog/product/view/blockaddto.phtml" title="Medjool dates" product_sku="FFD-061-UN"}}
  • 1/8 cup of water
  • A pinch of {{block type="core/template" template="catalog/product/view/blockaddto.phtml" title="sea salt" product_sku="FAD-060-UN"}}

The Filling

  • 1 cup of coconut cream
  • 2 tablespoons of maple syrup
  • 2 tasses de small mixed berries (raspberries, blueberries, blackberries, strawberries...)
  • Some mint leaves for decoration

Preparation

The Crust

  1. Remove the pits from the Medjool dates and chop finely.
  2. In a food processor, mix the walnuts and almonds until in small pieces. Add the dates, shredded coconut, water and salt and mix until uniform.
  3. Line each small pie mould with plastic wrap and evenly spread the crust dough. Make sure to firmly press the dough into the mould. Let sit for 30 minutes in the fridge.

The Filling

  1. Using a whisk or mixer, whip the coconut cream and maple syrup until light and smooth.
  2. Evenly place the whipped coconut cream in each pie mould.
  3. Garnish with fresh berries and let sit in the fridge for 30 minutes before eating. The tarts taste best when chilled.
  4. Delicately lift the plastic wrap to remove tarts from mould. Enjoy!
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