Raw Blueberry Tarts with Tahitian Lime Cream

Raw Blueberry Tarts with Tahitian Lime Cream

Raw Blueberry Tarts with Tahitian Lime Mousse Cream

 

These raw blueberry tarts are based on a recipe I created a little while ago for a raw strawberry tart with white chocolate cream which you can check out here.

Every time I’ve made that strawberry tart people are stunned at how delicious it tastes “for a raw dessert” and exclaim “you’d never know this was raw!”. Which kinda makes it sound like raw desserts have a bad rep, but I think what they really mean is they can’t believe something so healthy tastes SO good.

At least that’s what I hope they mean….

Either way, these raw blueberry tarts are definitely no exception.

Raw Blueberry Tarts with Tahitian Lime Mousse Cream

 

I love the combination of blueberries and fresh limes, so for the filling of these tarts I created a Tahitian lime cream (since we mainly have the Tahitian lime variety in New Zealand). Unlike the raw strawberry tart however, this cream filling is not made with cashew nuts. Instead, it has a secret ingredient which is packed with anti-oxidants and healthy fats, and creates a super smooth and creamy texture…. the mighty avocado!

If you often make raw desserts you’ll most likely have seen a few avocado lime mousse recipes floating about. Avocados and limes  make perfect sense as avocados are lovely and creamy (and green) which combines perfectly with sweet, zesty lime juice. Of course I wanted to try my hand at creating an avocado lime mousse recipe and the result was even better than I expected! In fact this avocado lime mousse is so good I’m going to have to give it it’s own post, but for now it goes amazingly well in these raw blueberry tarts.

The base of these tarts is an almond, brazil, coconut and date combination which goes perfectly with the limes and fresh blueberries, creating a beautifully creamy, sweet, yet zesty, raw blueberry tart.

I made these tarts as four individuals but you could easily make it as one large tart and cut it into slices. This recipe is also super easy (as always), requiring just a blender and food processor. And if blueberries aren’t in season, feel free to sub in any fresh fruit of your choice. Enjoy!

 

 

Raw Blueberry Tarts with Tahitian Lime Mousse Cream

Raw Blueberry Tarts with Tahitian Lime Cream

Makes: 1 x 26cm/8 inch tart or 6 x 10cm individual tarts
Prep time: 1 hour  Chill time: 1 hour

Base

3/4 cup desiccated coconut
3/4 cup raw almonds
3/4 cup raw brazil nuts
pinch sea salt
zest of 4 limes
8 medjool dates, pitted
2 Tbsp coconut oil, gently melted

Tahitian Lime Cream

2 ripe avocados
6 Tbsp pure maple or rice syrup
4 Tahitian limes, juiced
pinch himalayan pink salt
6 Tbsp coconut oil, gently melted

3 punnets of fresh blueberries, washed and dried

To make the base, gently melt the coconut oil by placing in a heatproof bowl set over a pan of steaming water with the heat turned off. Place the coconut, almonds, brazil nuts and salt into a food processor and blend until the mixture looks like chunky crumbs. Add the medjool dates (be sure to remove the pitts!) and blend until well combined. Lastly add the melted coconut oil while the motor is running. Press the base mixture evenly into a 26cm (or 6 x 10cm) flan tin(s) with removable base(s), and work it up the sides to create an even shell. Place in the fridge to set. Note: you shouldn’t need to grease or line the tin(s) as there is enough coconut oil in the base mixture to allow for easy removal once set.

To make the Tahitian lime cream, gently melt the coconut oil using the method above. Place the avocados (skins and stones removed) into a high speed blender (e.g. Vitamix/Blendtec) with the pure maple or rice syrup, lime juice and sea salt, blend until smooth. You may need to use your blender stick to ensure it’s evenly blended. When the mixture is smooth, add the melted coconut oil and blend until combined and you have a smooth thick cream. Pour the lime cream into the tart base, smooth with a spatula and place in the freezer to firm up for approximately 20 minutes. You could also use the fridge for this, but it will take longer.

When the lime mousse is firm enough to hold the blueberries, remove from the freezer and pop it out of the tart tin(s) onto a serving plate. Prepare the blueberries by washing thoroughly, and patting dry. Arrange the blueberries on top of the lime cream with as few gaps as possible. Return the finished tart to the fridge until ready to serve. This raw blueberry tart will keep covered in the fridge for up to 5 days, and in the freezer for 1 month.

Raw Blueberry Tarts with Tahitian Lime Mousse Cream

 

Raw Strawberry Tart with White Chocolate Cream

Raw Strawberry Tart with White Chocolate Cream

Raw Strawberry Tart with White Chocolate Cream

 

This raw strawberry tart was inspired by some amazing extra large, juicy strawberries that were leftover from a birthday party. These strawberries were the really delicious sweet kind and were exactly what you’d imagine the perfect strawberry to look and taste like.

When I think of strawberries I naturally think of cream, or in the case of a tart, a vanilla custard cream. I decided to go one better and make this tart with a white chocolate custard cream. And by cream I really mean cashew cream as this is a gluten, dairy, egg & refined sugar free tart of goodness!

Fresh fruit flan used to be my mum’s go-to dessert when entertaining, and it would always receive many complements. What no one knew was it was a flan case made from store bought pastry that she filled with a vanilla “pastry cream” made from vanilla instant pudding with a bit of whipped cream folded through.

She topped her flans with fresh seasonal fruit (or occasionally tinned), and glazed it with apricot jam. The finished flan always looked spectacular and fooled many a guest into thinking that it was made from scratch. Mum was all about quick and easy desserts and this one never failed to please.

So for nostalgia sake, I have loosely based this raw strawberry tart recipe on those traditional fruit flan flavours. The base is reminiscent of a vanilla biscuit base and is made from almonds, brazils, cashews, coconut and dates. It’s very easy to prepare, simply blend it all in a food processor and then press it into your flan tin. I used a large 26cm flan tin but this recipe would work equally well with a standard springform tin or individual flan tins.

 

Raw Strawberry Tart with White Chocolate Cream

 

The white chocolate custard cream is made from soaked cashew nuts (I’ve added some notes on soaking below), as they create a lovely creamy base. I combined them with raw cacao butter which brings the white chocolate element, vanilla for flavour, pure maple syrup to sweeten, coconut oil for setting and coconut milk for consistency. This may sounds complicated, but once you’ve soaked the cashews it’s simply a case of blending all the ingredients in a high speed blender and pouring the white chocolate cream into your tart case to set.

Once the custard layer is set the tart is ready to for the strawberries. I kept the strawberry arrangement really simple by just standing them on top of the custard ensuring there were as little gaps as possible. But you could also slice the strawberries in half and arrange them lying down, or you could cut them into slices and arrange them in spikes to create a more art deco style flan.

Of course the decoration is entirely up to you, and if you’d prefer to use another type of fruit entirely, by all means do. Raspberries, blueberries or blackberries would all be amazing, and if you wanted to get really creative you could make a mixed fruit flan using all your favourite seasonal fruits.

This raw strawberry tart will keep in the fridge for up to 5 days, although it’s best eaten fresh on the day it’s made. I think it would make a fabulous celebration dessert, and would be perfect for Christmas day!

I hope you give this recipe a try and if you post any photos to Instagram be sure to tag @swoon.food #swoonfood so I can come and admire them!

Any questions about this recipe? Do you have a favourite strawberry recipe? Leave your comments in the section below, I would love to hear from you!

 Raw Strawberry Tart with White Chocolate Cream

 

Raw Strawberry Tart with White Chocolate Cream

Makes: 1 x 26cm/10 inch tart or 6-8 individual tarts
Prep time: 1 hour Soaking time: 2-4 hours Chill time: 1 hour

Base

3/4 cup desiccated coconut
3/4 cup raw almonds
3/4 cup raw brazil nuts (or cashews)
pinch sea salt
8 medjool dates, pitted
2 Tbsp coconut oil, gently melted (see note below)

White Chocolate Custard Cream

2 cups cashews, soaked (see note below)
1 cup coconut milk (I used Little Islands Original Coconut Drinking Milk)
1/2 cup pure maple syrup
1 tsp vanilla essence, or powder or 1 scraped vanilla pod
pinch himalayan pink salt
1/4 cup cacao butter, gently melted (see note below)
1/4 cup coconut oil,  gently melted (see note below)

2 extra large punnets of strawberries, washed and dried

Start by soaking the cashew nuts. Place 2 cups of raw cashew nuts in a bowl, cover with filtered water and leave to stand for 2-4 hours. Drain off the water and rinse the cashews well.

To make the base, gently melt the coconut oil by placing it in a heatproof bowl over a pan of steaming water with the heat turned off (see notes below). Place the coconut, almonds, brazil nuts and salt into a food processor and blend until the mixture looks like chunky crumbs. Add the medjool dates (ensuring you have removed the pitts!) and blend until they are well combined. Lastly add the melted coconut oil while the motor is running. Lightly grease the bottom of your flan tin with a wipe of coconut oil. Press the base mixture evenly into the tin and up the sides, then place in the fridge to set.

To make the white chocolate custard cream first gently melt your coconut oil and cacao butter using the method as above. Place the soaked and drained cashews into a high speed blender (e.g. Vitamix/Blendtec) along with the coconut milk, pure maple syrup, vanilla and sea salt, and blend until smooth. You may need to use your blender stirring stick to ensure it’s evenly blended. When the mixture is smooth, add the melted cacao butter gradually through the top of the blender while the motor is running, followed by the coconut oil. These should blend in completely and you should end up with a smooth thick cream. Pour the white chocolate cream into the tart base, smooth with a spatula and place in the freezer to set for approximately 30minutes to an hour depending on your freezer. You can also place the tart in the fridge to set, but it will take much longer.

Once the white chocolate cream is set, remove the tart from the freezer and pop it out of the tart tin onto a serving plate. Prepare the strawberries by washing thoroughly, removing the greens and patting dry. Arrange the strawberries on top of the tart with as few gaps as possible. Return the finished tart to the fridge until ready to serve. This raw strawberry start will keep covered in the fridge for up to 5 days.

Raw Strawberry Tart with White Chocolate Cream

How to activate nuts: activating is the process of soaking nuts (or seeds) in water to remove the natural inhibitor enzymes on their skins to make them more digestible. The cashews in the cheesecake filling of this recipe are therefore activated. If you also wanted to activate the cashews and almonds in the base for this recipe they would need to be soaked and then dried. Ideally this would be in a dehydrator at 41ºC for 1 1/2 – 2 days, or in an oven on the lowest fan bake setting with the door ajar for about a day. The aim is to keep the nuts below 41ºC so the nutrients remain unaffected by heat and the food still deemed raw.

How to melt raw ingredients: to ensure ingredients remain in their raw form and their nutrients fully intact, they must not be heated above 41º. When melting raw coconut oil or raw cacao butter, do so by placing the bowl of ingredients over a pot of steaming water with the heat turned off. This should ensure the ingredients do not heat above 41ºC.

How to choose a good coconut oil: it is important which type of coconut oil you choose. A lot of the cheaper coconut oils are heat or chemical processed which destroys the inherent nutrients that have made coconut oil so popular recently. Look for ‘cold pressed, extra virgin, organic’ or ‘unrefined raw’ coconut oil. Even though it may cost a little more, it is WAY better for you. Coconut oil contains high quantities of lauric acid which has anti-bacterial, anti-fungal, anti-viral and anti-inflammatory properties. It boosts your immune system and metabolism, lowers blood pressure and helps with the absorption of minerals. Even though coconut oil is a saturated fat, it is considered a ‘heathier’ fat because lauric acid is a medium chain fatty acid. This means it is easily digestible and processed by your body in the same way as carbohydrates as a direct source of energy.

How to choose a good maple syrup: make sure you get the real deal! There are quite a few maple syrups out there that are just maple flavoured sugar syrup, full of additives and often high fructose corn syrup. Pure maple syrup lists only “pure maple syrup” under ingredients and is made by a natural process of extracting the sap from maple trees, evaporating off excess water and filtering to remove impurities. Pure maple syrup is an unrefined sugar and has a lower glycemic index than refined sugar. It contains minerals and antioxidants such as calcium, potassium, iron, manganese and zinc, unlike refined sugar which contains none. Maple syrup is still a form of sugar however, so while it is better choice than refined sugar it is still best used in moderation. Feel free to use less in this recipe if it suits your tastes and if you do decrease the amount of maple syrup, replace the quantity you leave out with an equal amount of coconut milk.