This Raw Fruit Tart is a variation of our Fresh Fruit Tart recipe with a flour crust. It is a spectacular summer dessert for a picnic, barbecue or 4th of July celebration. Cacao Nibs give the crust a chocolate flavor.
1/2 cup cacao nibs
1 cup raisins
1/2 cup pecans
1/2 cup almonds
1 cup pitted dates, (soaked in 1 cup water for at least 4 hours)
1 cup raw cashews (soaked for at least 2 hours in water)
1 teaspoon vanilla (optional)
16 ounces Organic Strawberries
16 ounces Organic Blueberries.
In a food processor, pulse and then process the cacao nibs to a coarse powder. Add in the raisins, pecans and almonds. Pulse ingredients together. Process until it becomes a “dough” and starts to clump together into a ball. Press this “dough” evenly into a 9-inch tart pan.
Process the soaked dates and its water into a smooth purée. Spread 1/4 cup of purée evenly on top of the fruit and nut “dough” in the tart pan. Measure 1 1/2 cups of the purée and put in the food processor.
Rinse and drain cashews. Add to food processor with the date purée and blend until incorporated. Add in vanilla and process until smooth.
Scoop the cashew custard into the pie shell and spread it around evenly.
Remove stems from the strawberries. Rinse, drain and dry the strawberries and blueberries.
Decorate the top of the custard with fruit.
Take the remaining date purée and push it through a fine mesh sieve into a bowl. There should be a tablespoon or two of strained purée in the bowl. Brush this glaze lightly over the tops of the fruit to give the tart a nice shine.
Allow pie to chill at least one hour before serving.