I´m really love the tarts, I´m little addict to desserts like this, and this is the best tart on all the world!
Who don´t love the tarts? And is so better with creamy filling and fresh berries on the top, you can choose you´r favorites berries, but for my the best cobination is coconut and strawberries.
Is a raw crust naturally sweetened with dates and dried cranberries, and only 3 ingedients for the coconut filling. Topped with the most delicious and sweet strawberries. This filling is very creamy, the idea of this type of filling was given by my girlfriend, is a filling that is based on three ingredients, a liquid which gives the flavor to the filling, cornstarch that gives texture to the filling and a sweetener.
It is advisable to consume raw strawberries, since they do not lose nutrients and vitamins like C, A (carotene) and E (antioxidants), B1, B2, B3 and B6, K. And minerals like calcium, potassium, iodine, silicon, phosphorus , Magnesium. In addition to providing large amounts of fiber and water as well as few calories and has a low glycemic index so it is suitable for diabetics.
No bake coconut strawberry tart
I love this tart, I did it many times and I have many different versions, it was even featured in a magazine, it's really delicious and looks great!
Raw crust recipe:
- 1/2 cup dates (pitted)
- 1/2 dried cranberries
- 1 cup raw cashews
- 2 1/2 cup almond flour
- 1/4 pinch of sea salt
- 1/2 tsp vanilla extract
- 2 Tbsp coconut oil (not melted)
- 4 cups full fat coconut milk
- 1/2 cup coconut sugar
- 6 Tbsp cornstarch diluted in half a cup of water
- Optional: 1/4 tsp coconut extract
Strawberries, about 12 medium size
Put in a bowl the dates and cranberries with boiling water for 40 minutes. Drain and leave aside. Process the cashew nuts and leave it aside. Process the dates and cranberries along with the salt and vanilla, add the rest of the ingredients. Put and crush well on a mold with parchment paper, refrigerate for one hour. In the notes, I leave a great tip perfect for the raw crust.
Put the milk in a pot with the sugar and coconut extract. When it begins to boil, reduce the heat and add the cornstarch diluted in water, stir until it is a thick and homogenous mixture, take care that there are no lumps in the mixture. Put the filling on the crust, add the fruit and refrigerate for an hour or two before cutting.
How to test if the base of a raw dessert (a vegan cheesecake, for example, or the crust of a tart) is sufficiently moist: grab a half teaspoon of mixture and make a small ball with your hands; if it maintains the form, it means that the base isn't going to break.