This incredible tart comes together in minutes and will easily impress your most discerning dinner guests. The combination of seasonal fruit and luscious cream on a simple crust is very versatile. On a perfect summer afternoon the combination of peaches and raspberries is an ideal match for the rich mascarpone. In the fall, a layer of thinly sliced pear and fresh cranberries or figs would be a wonderful option.

Crust Ingredients:

• 1 cup raw almonds*
• 1 cup raw walnuts*
• 1/3 cup medjool dates, pitted
• 1 tsp vanilla extract
• pinch of salt

Mascarpone Ingredients:

• 1 cup cashews, soaked 2-4 hours and drained
• 1/4 cup water
• 2 TBSP agave syrup
• 2 TBSP lemon juice
• 1/4 tsp lemon extract
• 1/2 tsp nutritional yeast
• 1/2 tsp white miso

Garnish Ingredients:

• 5 small peaches
• 1 cup raspberries

*Nuts can be soaked, drained and dehydrated.

Preparation:

Crust:

1. In a food processor pulse the nuts into a fine meal.
2. Add the dates, vanilla extract and salt.
3. Pulse until the dates are well incorporated and the mixture begins to clump together.
4. Press into a 9 inch tart pan.

Mascarpone:

1. Blend all of the ingredients together until a very smooth, thick texture is achieved.

Garnish:

1. Score a small x into the bottom on the peaches with a knife.
2. Bring a large pot of water to a boil.
3. Add the peaches and allow to cook for 2 minutes.
4. Remove the peaches and place in a bowl or sink full of ice cold water.
5. Peel the skin from the peaches.
6. Slice very thin and set aside.

Assembly:

1. Add a thick layer of mascarpone to the prepared tart crust.
2. Add a circle of the peach slices, slightly overlapping each slice on its neighbour.
3. Fill the centre of the tart with fresh raspberries.

Enjoy!

Image Source: Lisa Pitman