Found some amazing blueberries at Urban Acres in Oak Cliff. (They are a community produce co-op that has a store front open on weekends.) The blueberries taste how blueberries are supposed to taste; sweet, plump, and filled with flavor, unlike many grocery store blueberries that are shriveled, sour, and half rotten.
Commercial fruit is picked before it is fresh, sent long distances away from where it was grown, and ‘gassed’ in a factory to look like how it would if it were actually picked fresh. The great thing about Urban Acres is that the produce you are purchasing is freshly pulled from the earth, grown by local Texas farmers, and filled with flavor and nutrients.
I love raw desserts because they taste delicious and I don’t feel guilty about eating them, SO I used those beautiful berries to make this gorgeous tart, that, to me, tastes as good as any butter, cream, sugar tart around.
Just as heat does magical things to baked goods, cold does magical things to raw desserts. I like to warm coconut oil in a hot water bath until it is melted and easy to pour. Once refrigerated, it becomes cold and turns back into a solid where it helps to hold the nuts together in the crust and the filling to become mousse-like and luxurious. There is no taste of coconut but the oil is all kinds of healthy.
Don’t want to make a tart? Make the cream and layer it with fresh berries to make a parfait!
Raw Blueberry Tart with Cashew Lemon Cream
Crust:
1 cup raw pecans
1/2 cup raw almonds
2 tablespoons coconut oil
1 tablespoon raw agave nectar
pinch of sea salt
Lemon Cream:
1 cup cashews, soaked 5 hours in purified water
1/2 cup almond milk (I use homemade, post to come)
2 tablespoons raw agave nectar (or other liquid sweetener)
2 tablespoons coconut oil
zest and juice from 2 lemons, (about 2-3 tablespoons)
pinch of salt
Using the blade attachment in your food processor, pulse nuts, almonds, and salt until in small crumbly pieces, 15 pulses. Add coconut oil and agave, and pulse 5 more times until combined. Press into coconut oil lined tart pan. Refrigerate until ready to use.
Meanwhile, make filling. Combine all filling ingredients in high-speed blender and process until smooth. Pour into chilled crust and refrigerate for an hour. Top with blueberries (or any fruits/berries you like) and refrigerate another hour. Serve chilled.
10 Comments
Bobbi
June 30, 2012Jessie….I have 5 blueberry bushes! Can’t wait for the berries to ripen and eat them alone or use in the tart and lemon cream recipe. Yum!
Jessie
June 30, 2012You are SO lucky! One of the things I miss most about NW are all the fresh berries! Make this tart! If you have any questions, please let me know!
Emily Draper
June 30, 2012I love this most tasty treat!!!!!! Such a perfect treat for summer! Delicious and not too heavy! I got to enjoy this treat last week and it was a like a little piece of heaven!
Jessie
June 30, 2012You’re a little piece of heaven! Thanks for coming over. xoxo
Christine ~ Urban Acres
July 2, 2012This looks unbelievable! The blueberries look great! Thank you so much for mentioning us, so excited to have found your site
Sylvie @ Gourmande in the Kitchen
July 3, 2012This is fantastic, just the kind of good for you dessert I love to eat!
Elisa
July 16, 2012I made this for a potluck on Sunday and the plate was licked clean! Thank you for the fabulous recipe!
Jessie
July 16, 2012Elisa, so glad everyone liked the tart. It was licked clean (by me) at my house, too! Thanks for trying the recipe and letting me know how it went!
Sally
July 30, 2012You did NOT make that???!!!! AMAZING!
Can I move into your kitchen…you won’t even know I’m there but all your food will be gone!!!
Kylie @ immaeatthat
August 9, 2012Oh my goodness this is so gorgeous:) I must try this out before summer ends! Lemon and blueberries are perfect together:)