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Raw Fruit Tartlet

These were just something special. So colorful, simple and delicious! A classic fruit tart, the kind I remember enjoying with mixed fruit. We had this wonderful little grocery store in Claremont, Ca called Wolfe's Market that sold fruit tarts in their bakery and I would always pick one up when in the area. I love fruit, I love creams and the crust was just an added bonus. I must say that having had theirs, and now this one, I much rather prefer and love this raw version. After eating it I felt cool, refreshed and wanting another. Makes for a great breakfast or dessert that won't leave you feeling weighed down in the least. You can be sure that every ingredient is beneficial and I know you will love this raw fruit tart as much as I do.

I happen to use little mini cake pans to use as a mold. They're about three inches in diameter and were inexpensive for a set of three, but I only used two for this recipe. If using the classic tartlet molds you should get about three with the crust amount, to get all six double the crust recipe. The fruit tarts held up great. The crust stayed in place and didn't become soggy, even after being in the refrigerator overnight. But if making these for parties, for best appearance I recommend serving within a couple hours of making. All in all, everything held up fantastic and it was quite delicious!

Raw Fruit Tartlet

This Recipe is :

Dairy FreeRaw VeganVegan

Serves

2-3

Ingredients

Filling

  • kiwi
  • strawberries
  • blueberries
  • mango
  • cashew sweet cream

Crust 

  • 1 cup almonds or walnuts, or combo
  • 5 medjool dates
  • dash or two of cinnamon
  • 2 tablespoons water, divided

Preparation

  1. Make your cashew sweet cream and keep in the fridge for at least three hours. This can also be made a day or two ahead.
  2. Make your crust by combining all the ingredients, except water, into a food processor/blender and blend until combined and somewhat chunky. Add one tablespoon of water, process until dough forms. Add the extra tablespoon of water if needed. I used it but you may find in your climate or altitude that you may not need it. We don’t want the dough too wet, just enough so that it combines nicely. Cover and place in refrigerator for 20 min to stiffen a bit.
  3. While dough is setting, prepare your fruits and set aside.
  4. Using molds of choice, line each with a piece of saran wrap like the picture shown above. Fill each pan with a layer of dough, about 1/4 inch thick, by pressing firmly yet gently into place. Fill each tartlet with cashew sweet cream, almost to the rim, and level out, top with fruit. To remove tart from mold, gently lift the edges of saran wrap, place on flat surface and using a spatula carefully wedge under the tart and move to desired flat surface. You can prepare these a couple hours ahead, cover with saran wrap and store in the refrigerator until ready to eat. Makes 2 three inch fruit tarts using the mini cake molds. Each fruit tart is about 2 serving.

Notes

If using classic tartlet mold, the cashew sweet cream will fill all six and the crust will cover three. If using mini cake pans like I did, the cream will fill three and the crust will cover two.

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15 comments on “Raw Fruit Tartlet”

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Jessica Trave Puyal
6 Months Ago

Hannah Adams, Denise van der Valk


Reply
Vandana Bali
6 Months Ago

I generally make a 9" raw, vegan mousse. For that, I use these proportions to make the cashew cream: 1 cup raw, organic cashews (soak for 3-4 hours, rinse well) 1/4 cup unrefined, organic coconut oil (warm to liquid form) 1/4 cup organic, raw coconut nectar 1 teaspoon organic vanilla 1/4 cup water Blend cashews, coconut nectar, water and vanilla until creamy. Then, add coconut oil and blend until smooth (about 1-2 minutes) I use a Vitamix blender. You need a high speed blender. I hope this helps! It is delicious! Just add 1/3 cup of raw, organic cacao powder when you add the coconut oil if you want a chocolate cashew cream.


Reply
Jessica Trave Puyal
09 Jun 2014

What can you use instead of cashew, due to the fact that raw cashews are highly expensive, thank you

Vandana Bali
09 Jun 2014

I haven't tried any of these but have read they can be used in place of raw cashews: organic pine nuts, organic almonds, organic walnuts, organic hazelnuts, soaked, organic sunflower seeds, young coconut meat, raw hemp seeds.

Tina J. Pershall-Hilton
6 Months Ago

I agree, where is the recipe for cashew sweet cream? I would love to make this as I am trying incorporate more raw foods into my diet?


Reply
Dawn Bausch
6 Months Ago

Yummm


Reply
Maria Fernanda de Mello
6 Months Ago

Narayani Santi veja q arraso.


Reply
Tom Cavallaro
6 Months Ago

Looks Great! Hey Yall ! i was at the supermarket looking for Blueberries and I picked up two nice mini baskets and some other items and get to the register and then i see it... holy cow !!!! they were $7.99 for just a cup full $18.00 for two mini baskets ! GROW YOUR OWN PEOPLE! I SAVE MY SEEDS IN THE FREEZER , HOW ABOUT YOU? http://hydroponicsmadeeasy.weebly.com/hydroponics-tv.html


Reply
Ahmed Morzak
6 Months Ago


Reply
Lorene Holderfield
6 Months Ago

Oh, this is so yummy~ I'm craving this, now. I better make some! :3


Reply
Pinky Nath
6 Months Ago

yumm


Reply
Sam Dean
6 Months Ago

Install Adblock Plus to your browser. ;) You'll find it in Add-ons.


Reply


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