Blueberry Marble Tart
Like the marbled wrapping paper I bought in Florence, this blueberry tart imitates its pretty design. The tart is raw and perfect for weekend lunches when you need a make-before kind of dessert.
Romance aside, the tart is a healthy raw dessert for a weekend lunch or dinner with family and friends when making sweets ahead of time is essential. The tart can be made up to a week beforehand and frozen, then thawed in the fridge for 30 minutes before serving.
Health benefits:
· Blueberries are highly nutritious and among the world's most powerful sources of antioxidants. Often labelled a “superfood,” they are low in calories and incredibly good for you.
BLUEBERRY MARBLE TART
Use a 23 cm (9 inch) tart tin
PB, V, DF, GF
Crust:
1 cup (145 g) almonds
½ cup (50 g) walnuts
½ cup (45 g) organic whole rolled oats
1 cup (90 g) desiccated coconut
3 tbsp (18 g) raw cacao powder
1/3 cup (85 ml.) rice malt syrup
10 soft medjool dates, pitted
Vanilla filling:
1½ cup (210 g) raw cashews, soaked for 20 minutes in boiled water, drain
½ cup (125 ml.) full-fat coconut milk
¼ cup (57 g) solid coconut oil, melted
½ cup (125 ml.) maple syrup
1 lemon, juice and zest
1 tsp (4.2 g) vanilla extract
Blueberry filling:
1½ cup (210 g) raw cashews, soaked for 20 minutes in boiled water, drain
½ cup (125 ml.) full-fat coconut milk
¼ cup solid (62 g) coconut oil, melted
½ cup (125 ml.) maple syrup
1 lemon, juice and zest
½ cup (75 g) blueberries
Topping:
fresh blueberries, lime slices, a fig
Line the base of the tart pan with baking paper and oil the sides. Add almonds and walnuts to a food processor and process until they resemble crumbs. Add all the ingredients and process until the mixture sticks together. Press the mixture evenly over the tart pan’s base and sides and place in the freezer.
Blend both fillings, one at a time, until smooth and creamy. Pour them into the tart pan at the same time on opposite sides. Then create a marble effect with the fillings by swirling them into each other with a blunt knife. Place the tart in the freezer for 4 hours or until needed.
Before serving, place the tart in the fridge for 30 minutes to evenly thaw before transferring onto a plate. Top with fresh blueberries, lime slices and halved figs.
