Ingredients
Scale
Crust
- 1 ¼ Cup Unsweetened Shredded Coconut
- 1 Cup Raw Cashews
- ¼ tsp Salt
- 2 tbsp Maple Syrup
- 2 tbsp Coconut Sugar
- 2 tbsp Coconut Oil (melted)
- ½ tbsp Vanilla Extract
Custard
- 1 Cup Raw Cashews, soaked 4 hours or overnight
- 1 tbsp Lemon Juice
- 1/3 Cup Coconut Oil, melted
- ¾ Cup Coconut Cream
- ¼ Cup 100% Pure Maple Syrup (or more, if sweeter custard desired)
- 1 tbsp Vanilla Extract
Topping
- 4 Cups Mixed Berries
- Unsweetened Raspberry Jam
Instructions
- Grease an 8- or 9-inch fluted tart pan with removable bottom (I use coconut oil for this)
- Combine coconut and cashews for crust in a food processor or powerful blender and pulse until broken down to the consistency of coarse sand. Add remaining crust ingredients and pulse until well- combined. Don’t go too far – you don’t want it to turn into nut butter!
- Press crust mixture evenly into pan and up the sides and freeze while making the custard.
- Drain cashews for custard and combine all custard ingredients into blender/processor, blending until very smooth (approximately 2 minutes). Add more lemon or maple syrup, as needed, to get the desired consistency and flavor.
- Poor custard into tart pan and re-freeze for 2-4 hours.
- Meanwhile, rinse and drain berries and allow to dry slightly.
- When ready to serve, remove tart exterior and spread berries on top. Heat a little jam to drizzle over. Can be stored in refrigerator after initial freeze for 4-5 days.
- Prep Time: 10 min
- Cook Time: 2 hours
- Category: Dessert
- Cuisine: French-American
- Diet: Gluten-Free