This gorgeous, custom-carved presentation board was a gift from my thoughtful sister-in-law.
On lazy Sunday mornings with the Gent, I’m often guilty of making dessert for breakfast. “Guilty” is perhaps not the best choice of word, however, since this nutritionally dense, gluten and dairy free, protein-packed, low glycemic tart actually makes for a virtuously healthful breakfast. It fueled us well for several hours of hiking the lush perimeter of Lums Pond State Park on a sunny, breezy summer day. This creamy tart loaded with juicy fresh fruit can be enjoyed at room temperature, but I love it best straight from the refrigerator after it has chilled for several hours or overnight. Celebrate summer and enjoy it for dessert or for breakfast!
Rustic Vanilla Crema & Berry Tart with Almond Crust
For the filling:
1 cup raw cashews
1/4 cup plus 1 Tbsp coconut oil, melted
5 large medjool dates or 3 Tbsp coconut sugar
1/4 cup water, or more, to desired consistency
1 tsp fresh lemon juice
1 1/2 tsp vanilla extract or vanilla bean paste
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For the crust:
Gluten free almond meal tart crust recipe from Elana’s Pantry
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For the topping:
about 1 cup mixed fresh berries
For the filling: Combine the cashews with 2 cups cold water in a medium bowl and set aside to soak for 1-2 hours. Drain. Puree the cashews and remaining filling ingredients in a Vitamix or food processor until very smooth and creamy. Add more water 1 Tbsp at a time, if needed. Pour the filling into a small bowl, cover, and chill in the refrigerator until it firms up, 1 hour or more.
For the crust: I see no reason to reinvent the wheel, and by “wheel,” I mean the excellent, simple, almond meal tart crust from Elana’s Pantry.
Preheat oven to 400 degrees F. You can use a tart pan as Elana’s recipe describes, or you can skip the pan and go for the rustic look pictured above. Gather the dough into a ball and set it on a large square of parchment paper. Lay a sheet of cling wrap over the dough and roll it out to a roughly shaped circle about 10″ in diameter. Remove the cling wrap. Lifting the edges of the parchment paper to help handle the dough, lift about 1/2″ of the outer edge of dough and fold it inwards to make a rim. Pinch the dough with your fingers to make a decorative edge, if desired. Carefully lift the parchment paper to move dough to a large baking sheet. Bake for 15-20 minutes, watching carefully towards the end to avoid burning. When the tart crust is golden brown, remove it from the oven and let cool to room temperature.
To assemble the tart: Whisk the filling to loosen it up. Pour the filling onto the tart crust and gently smooth it out to the edges using a rubber or offset spatula. Top with sliced strawberries and blueberries, or the berries of your choice. Serve immediately or loosely cover with cling wrap and chill until ready to serve.
