Fruit tarts, with their creamy filling and plump, seasonal fruits, are desserts fit for the gods. But dairy? Not so heavenly for most Earth dwellers. This tart is made with a light and airy cashew cream filling that incorporates lemon, maple syrup and coconut oil. Set in a sweet gluten-free, no-bake crust, the superfood ingredients in this wholesome dessert will lift your spirits (and your energy!) skyward.
Cashew Cream Fruit Tart
- 1 kiwi sliced
- 1/4 cup grapes
- 5 strawberries sliced
- 1/4 papaya sliced
In bowl, combine all crust ingredients until well mixed. (Note: Mixture should be dry, but moist enough to hold together. Add a little water if mixture is too dry.)
In 9-inch pie pan, press and flatten mixture. Work up sides to form rim.
In high-speed blender, add all filling ingredients and process until smooth and light in texture.
Pour filling into crust and spread evenly.
Arrange fruit on top. Add drizzle of honey, if desired. Refrigerate 8 hours or overnight to set.