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.

Raw Peach and Raspberry Tart with Mascarpone [Vegan]

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Calories

334

Serves

8

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Ingredients

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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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 center of the tart with fresh raspberries. 

Notes

*Nuts can be soaked, drained and dehydrated.

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Nutritional Information

Per Serving: Calories: 334 | Carbs: 20 g | Fat: 24 g | Protein: 9 g | Sodium: 16 mg | Sugar: 12 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.