Raw French Tart Recipe
By Lena's Vegan Living
🔪Prep Time: 20 mins
👩🍳Cook Time: 40 mins
FOR THE BASE
1 cup Medjool Dates soaked for 15minutes and rinsed
¼ cup cold pressed coconut oil melted above the steam in double boiler
1 cup of mixed raw nuts almonds, Brazil nuts, hazel nuts, pecans
1 tsp pure vanilla extract
Pinch of Himalayan pin salt
Blend all in a food processor by pressing the pulse button then scrape the sides and set to a fool speed. You may have to repeat couple times before you get it smooth.
Make a ball in your palms wrap in the plastic warp and place into a refrigerator for 2hours.
1 ½ cup raw cashews soaked for 6 hours
3/4 cups of caned coconut cream
1/3 cup of Maple syrup
2 tsp pure vanilla extract
Pinch of Himalayan pink last
1 cup of cubed mango for the yellow cream about 1 1/4 mango depends about size, preferably Ataulfo
1 cup of sliced strawberries for the pink cream
1 tbsp pitaya powder
1/4 cup water
1Divide the ingredients in half, except mango and strawberries.
2Blend one half with mango until smooth, You may also add few drops of lemon juice. It depends on the taste of the mango. I personally did. but it is up to you. Place into a refrigerator for 2 hours, when ready.
3Blend the other half with strawberries and pitaya powder until smooth and place into a refrigerator.
5Line your tart pan with 14 X 5inch piece of parchment paper. You may brush the bottom with oil first for the paper to stick.
6Put on surgical gloves and peal off the plastic wrap and start shaping your ball into a roll, about 6 inch long.
7Place the roll in the center on the pan and start pressing down with your fingers and palms until flat all the way to the edges.
8Work with your fingers to flatten the edges and remove excess crust. You may fill other area where you do not have enough.
9When ready, place it into a freezer for 1 hour.
11Using a gravy spoon or tablespoon, fill ¼ of the tart with yellow mixture, after with pink and repeat.
12Now take teaspoon and create swirls from left to right and from centre to right. This part is pretty much up to you, so get creative.
13When you are done with your design, place the tart into a freezer overnight or at least for 6 hours.
14Fill a pipping bag with the leftover cream. Try the push the each to one side, so they do mix too much and place into a refrigerator.
15When you are ready to decorate, take the tart out of the freezer and place on the countertop for about an hour. After it should come out easily, it will just need little push from the bottom.
16Place the tart on a tray or cutting board and test your piping bag on a small plate, until you get both colors coming out equally.
17Start decorating your tart in a corner and when you are done, continue in the opposite one. Or you may choose your own design.
18When you are done, place the tart into refrigerator or you can serve immediately. Just make sure it is completely thawed in the center.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
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Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.