fruit tart

Delightfully Raw Fruit Tart – GF

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fruit tart miniCream filling:

1 ½ cup soaked cashews

¼ cup coconut cream (from can)

2 tsp. coconut butter

½ tsp. maca

1 tsp. fresh lemon juice

1 tsp. vanilla powder

6 dates

¼ tsp. salt

1 tsp. vanilla



1 ripe mango, sliced

1 peach, sliced

1 kiwi, sliced

1 cup blueberries


1 fruit tart shell (see separate recipe, or use your own)


Process all ingredients for the cream filling in blender until velvety smooth. It will be thick so you may have to use a tamper (if your blender comes with one) to keep the ingredients moving. The Vitamix or similar type of blender is best for this; other blenders may not get it as velvety as desired, or may take longer to process.


Pour cream filling into shell and smooth out the surface. Arrange fruit on top as desired, and glaze using a pastry brush to coat all fruit surfaces.

Servings: 8



2 tbsp. water or apple or orange juice

1 tbsp. of jam of your choice


Thoroughly mix the water and jam and using pastry brush glaze fruit. Chill tart for at least 3 hours, overnight is best.


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