This tart is light and refreshing, a perfect dessert for a summer picnic. Of course it goes perfectly for Memorial Day or the Fourth of July, but is easily adaptable to any occasion by using whatever fruits are in season and available, such as peaches, pitted cherries, kiwi.......whatever your favorites are!
Ingredients for Shortbread Crust:
1 cup coconut flour
3/4 cup water (12 Tbs)
1/3 cup coconut oil, melted
3 Tbs pure maple syrup dash of sea salt
Ingredients for filling:
1 1/2 cups raw cashes, soaked at least 2 hours to overnight
1 cup water
Grated lemon peel from 1 lemon
1 tsp raw honey
1 tsp pure vanilla extract
Directions for crust:
Heat oven to 350 degrees F. Line the bottom of a 9” fluted tart pan (with a removable bottom) with parchment paper.
Mix melted coconut oil and maple syrup. Set aside. In a separate bowl mix coconut flour and sea salt.
Add wet ingredients to dry ingredients and mix until crumbly. Add water in tablespoon at a time and mix until it forms a soft dough.
Press evenly on bottom and sides of pan. Bake 15 minutes or until cooked all the way through and dry looking. Let cool completely.
Directions for filling:
Rinse cashews and place in a high speed blender of food processor. Add water and blend at high speed until creamy. Pour into a bowl and mix in grated lemon peel, honey & vanilla. Adjust to taste. Pour into prepared crust and refrigerate until firm.
This recipe is gluten-free, dairy-free, soy-free, grain-free, paleo & vegan.