Berries are such a great source of nutrients called polyphenols, which make them and the foods they are mixed with a lovely slow energy releaser, perfect to avoid those unwanted energy highs and then lows after eating refined sugar. These tarts are wonderful for when you are entertaining guests and need an easy and cool-looking dessert.
Recipe information
Yield
Makes 4
Ingredients
Crust:
Filling:
Fruit:
To serve:
Preparation
Step 1
Grease four (5-inch) individual, loose-bottomed, fluted or straight-sided tart tins and set aside on a tray.
Step 2
Place the dates and pecans for the crust in a food processor or mini blender and blitz until they start to clump together. Divide this mixture equally among the tins. Press the mixture onto the base and up the sides of each one, making sure it is of even thickness. Place in the fridge to set for 30 minutes while you get on with the rest of the recipe.
Step 3
Place the soaked and drained cashews, the dates and vanilla seeds in a food processor or mini blender along with 1/2 cup of cold water. Blend until as smooth as possible to give a creamy mixture.
Step 4
Once the tart bases have set and are feeling firm, remove them from the fridge and divide the cashew cream among them. Spread it out evenly with the back of the spoon. Top with the berries and then scatter over the mint or basil to serve.
So many people have said to me that when they see a recipe that needs to be started off a little bit in advance, they do not go ahead and make that recipe. So I wanted to give you options here. Ideally, the cashew nuts in the filling would love to be soaked for 4 hours or so in water, but if you are a last-minute Larry—like I can be so often—then just put the cashews into a bowl, pour over some boiling water to cover them and leave them to sit for an hour instead. Once the cashews have been soaked and have begun to soften, then just drain them completely and set aside while you get on with the rest of the recipe.
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Reviews (5)
Back to TopI only have a large loose-bottom tart pan. Does anyone know, would I just quadruple the recipe?
griffin80
Philadelphia
8/9/2016
A friend of mine made this for our dessert while I spent a couple of weeks with her. It was so yummy. Thanks. I might even try to make this myself!
chick256
Toronto Canada
7/30/2016
This was the first time I've tried making cashew cream. We used organic, raw, unsalted cashews; raw, organic, unsalted pecans; and organic Medjool dates (had to pit them, but no biggie). I had a bit of a struggle getting the pecans to crumble & mix with the dates - I was using the Cuisinart handheld blender with the chopper attachment (which works fabulously for dry only), but it didn't work with the dates. So I moved it over to our Blendtec. Perfect. The Blendtec was also perfect for the cream. I have to say, getting the vanilla seeds out of the pods was a bit messy! However, it was the perfect amount. The dessert was really well received, especially by the gluten-free members of the family. I do wish the sugar was a little lower, but the protein and fiber helped balance that out. I recommend refrigerating the cream as well the crust and serving and topping with berries at the last minute. It's much better really cold. And if there's extra, you can keep it in the fridge and it'll still be good. Can't wait to make this again!
jeannie_hurl
Westchester County, NY
7/20/2016
I've made cashew cream many times, and raw, unsalted cashews are best. Hope this helps!
Anonymous
Seattle, WA
6/10/2016
I am going to make this dessert however it doesn't specify raw cashews or unsalted. It just said plain cashews. Can any one reply.
krzisser
Los Angeles, CA
6/9/2016
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