one green planet
one green planet

In this raw seasonal tart, sweet, and creamy cashew cream sits on a crumbly pecan crust. It's then decorated with fresh strawberries and kiwis to create a dessert that's vibrantly colored and picturesque. Although strawberries and kiwis are a winning combination, you can also decorate these with any kind of fruit tart.

Raw Strawberry and Kiwi Tart [Vegan]

Serves

12

Ingredients

For the Crust:

  • 2 cups pecans
  • 1 1/2 tablespoons coconut oil, for oil free can sub nut butter
  • 2 tablespoons raw sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt

For the Cream Cheese Layer:

  • 2 cups cashews, soaked overnight and drained
  • 1/4 cup water
  • 2 tablespoon agave nectar
  • 1 teaspoon lemon zest
  • 3 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • A pinch of salt
  • 1 teaspoon vanilla

For the Fruit:

  • 3 1/2 kiwis
  • A handful of strawberries

Preparation

To Make the Crust:

  1. Place all ingredients for the crust into a food processor. Pulse until it comes together. Press the mixture into a tart pan with a removable bottom, or a springform pan.

To Make the Filling:

  1. Place all the cream cheese ingredients, except the water, into a blender. With the blender on low, start to blend gradually, adding water until a thick, cream cheese-like spread forms, and cashews have become creamy.
  2. Spread the filling over the crust. If less cashew cream is desired, use less and save the filling for another use.

To Serve:

  1. Slice fruit into thin pieces and create a concentric ring around the pan.
  2. Refrigerate several hours before serving. Remove from tart pan and serve.


About The Author

photourl

Jessica Meyers Altman

See My Recipes

International plant-based and gluten-free recipes made using seasonal ingredients.

Jessica is a certified plant-based chef, and has a certification in plant-based nutrition. She is a passionate educator, and has taught science, community gardening, and food education for the last 17 years. She holds a Master’s in Science Education and is a certified NYS biology teacher. Jessica now combines her passion for cooking & gardening with her passion for teaching. She writes recipes and photographs her food blog, Garden Fresh Foodie, a blog devoted to plant-based, gluten free, seasonal recipes.  Jessica teaches as an adjunct professor at Daemen College, as well as healthy cooking classes in the Buffalo, NY area wherever there’s a table and an outlet! Her recipes are featured on the Food Revolution Network (a program begun by John Robbins, of Diet for a New America & The Food Revolution) as well as a plant-based prepared food company called Veestro.com. Her recipes have been featured on Forks Over Knives, TasteSpotting, FoodGawker, and Finding Vegan. 

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