Raw, Vegan & Gluten-Free Recipes: Fresh Summer Fruit Tart

Today we are once again excited to have guest blogger, Judita Wignall, author, raw food chef and holistic health counselor from Los Angeles, California. Judita shares another summer favorite, a raw, vegan and gluten-free Fresh Summer Fruit Tart. This tart is easy to make and perfect for a light summer dessert. Chef Wignall is a graduate of the Institute for Integrative Nutrition and Living Light Culinary Institute. She’s been passionate about raw foods, holistic health and nutrition for the past five years and empowering others to take control of their health. She is the author of “Going Raw: Everything You Need To Start Your Own Raw Food Diet & Lifestyle Revolution At Home” which demystifies raw foods and shows how easy it is to add vibrant living foods to any diet. Her next book “Raw & Simple” a collection of 100 quick and easy, dehydrator free recipe book of will be available March 2013 from Quarry Books. Enjoy and experience how good raw, vegan and gluten-free can be!

Makes 8 servings

Plan Ahead: Soak cashews 2 hours

Prep time: 45 minutes

Chill time: 2 hours

This pretty dessert is always a hit at tea parties and summer celebrations.

Crust

2 cups macadamia nuts

Pinch of sea salt (optional)

1/3 cup dates

Place macadamia nuts and sea salt into a food processor and process until ground. Add dates and process again until incorporated. Don’t over process or it will release too much oil.

Spread mixture evenly into a 9 1/2” removable bottom tart pan lined with parchment paper.

Starting in the center, press with fingers to form a firm crust.

Custard

1 cup cashews, soaked 2 hours

2/3 cup coconut oil, warmed to liquid

1/2 vanilla bean, scraped

1/4 cup agave nectar (or maple syrup)

2 tablespoons water

Blend cashews, coconut oil, vanilla, agave nectar, and water in a Vita-Mix until very smooth.

Pour custard over crust and chill for at least two hours.

Fruit Topping

1 cup sliced strawberries

3/4 cup blueberries

2 kiwis, peeled and sliced

Before serving, top custard with sliced strawberries, kiwis and blueberries.

Will last two days in refrigerator.

Chef’s Tip: Use whatever fruit is in season. The fall is a great time to make a cinnamon apple/pear tart while in the winter months you can create a tropical fruit tart.