Our lovely friend Melissa is coming over tonight so I thought I’d whip up something a bit yummy. This fruit tart has an almond and date base, cashew cream filling and strawberries (or any fruit you like) to top it all off.
This gorgeous tart is delicious, decadent and just the thing when you want to indulge a bit but not take a hit to your cholesterol levels, waist line, blood sugar level or conscience.
It can seem a bit fiddly but it actually comes together very quickly once you get going.
I hope you get some spare time in your busy weekend to give this a go – you won’t be disappointed.
To get started soak a cup of raw cashews in boiling water while you make the ‘pastry’.
For the ‘pastry’ shell …
1 cup raw almonds
6-8 dates – Medjool is good but ordinary dates are fine too
2 flat teaspoons cinnamon
1-2 tablespoons of water
Place dates, almonds and cinnamon in a food processor and blend until you have a fine crumb – some chunky bits are fine, they just add to the texture so don’t fret about this.
Gradually add the water until you get a ‘dough’. The best way to test this is to press some of the mixture with your finger. It should hold together but not be too wet.
Press this into a flan tin and place in the fridge to chill.
Cashew Cream Filling
1 cup soaked raw cashews
1-2 tablespoons of honey or maple syrup
1 teaspoon vanilla
2-3 tablespoons water
Blend cashews, maple syrup and vanilla in a food processor till smooth. Add enough water to achieve a creamy consistency.
Pour cashew cream into chilled tart case and top with fruit of your choice. You can drizzle with some dark chocolate if your feeling festive.
Hope you have a great weekend !