Can I make raw peach and raspberry tart with mascarpone [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Why is raw peach and raspberry tart with mascarpone [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw peach and raspberry tart with mascarpone [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

9.8K Views 10 months ago

Raw Peach and Raspberry Tart with Mascarpone
[Vegan]

LC By: Lisa Pitman: Raw Food Chef

Author Bio

Lisa Pitman is a long-time vegan and certified raw food chef, shares her passions by... Read More

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5 Essential Ingredients for Cool Summer Meals

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Raw Peach and Raspberry Tart with Mascarpone [Vegan]

334

Dairy Free

Vegan

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.... Read More

Ingredients You Need for Raw Peach and Raspberry Tart with Mascarpone [Vegan]

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

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How to Prepare Raw Peach and Raspberry Tart with Mascarpone [Vegan]

Crust:

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

Mascarpone:

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

Garnish:

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

Assembly:

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

Notes

*Nuts can be soaked, drained and dehydrated.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

The Wife says:

September 9, 2011 at 12:05 pm

YUM. I’ve been looking for a vegan alternative to satisfy my craving for peach cobbler a la mode, and I think this will be it!
Christine says:

August 17, 2011 at 6:18 pm

This looks so good!

Comments are closed.

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