Claudine’s Spring Berry Tart
- Prep Time: 10 mins
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 12 1x
- Category: Dessert
- Cuisine: French-American
- Diet: Gluten Free
Description
This deceptively easy tart is so elegant, your friends and family will think you’ve spent hours on it! The taste is so refreshing and delicious, you’ll wonder how it could possibly be good for you. But, have no fear! It is all the good things you want without the things you don’t. Enjoy!
Ingredients
Scale
Crust
- 1 ¼ Cup Unsweetened Shredded Coconut
- 1 Cup Raw Cashews
- ¼ tsp Salt
- 2 tbsp Maple Syrup
- 2 tbsp Coconut Sugar
- 2 tbsp Coconut Oil (melted)
- ½ tbsp Vanilla Extract
Custard
- 1 Cup Raw Cashews, soaked 4 hours or overnight
- 1 tbsp Lemon Juice
- 1/3 Cup Coconut Oil, melted
- ¾ Cup Coconut Cream
- ¼ Cup 100% Pure Maple Syrup (or more, if sweeter custard desired)
- 1 tbsp Vanilla Extract
Topping
- 4 Cups Mixed Berries
- Unsweetened Raspberry Jam
Instructions
- Grease an 8- or 9-inch fluted tart pan with removable bottom (I use coconut oil for this)
- Combine coconut and cashews for crust in a food processor or powerful blender and pulse until broken down to the consistency of coarse sand. Add remaining crust ingredients and pulse until well- combined. Don’t go too far – you don’t want it to turn into nut butter!
- Press crust mixture evenly into pan and up the sides and freeze while making the custard.
- Drain cashews for custard and combine all custard ingredients into blender/processor, blending until very smooth (approximately 2 minutes). Add more lemon or maple syrup, as needed, to get the desired consistency and flavor.
- Poor custard into tart pan and re-freeze for 2-4 hours.
- Meanwhile, rinse and drain berries and allow to dry slightly.
- When ready to serve, remove tart exterior and spread berries on top. Heat a little jam to drizzle over. Can be stored in refrigerator after initial freeze for 4-5 days.