"Nothing says summer more than stone fruits. I absolutely love nectarines and can't get enough of them. I like making raw tarts in summer as they are more refreshing than cooked fruit tarts. Also it doesn't require the use of the oven, which is a big plus for a hot Australian summer’s day." Claire Power, The Healthy French Wife

Serves
8

Preparation

25min

Skill level

Easy
By
9
Average: 4.5 (2 votes)
Yum

Ingredients

Crust

  • 1 cup almonds
  • 1 cup desiccated coconut
  • 1 cup dates
  • 1 tbsp coconut oil

 

Filling

  • 1 cup cashews, soaked in 3-4 cups water for 6 hours (overnight is best but 6 hours will work)
  • 2 tbsp coconut oil
  • ½ cup rice malt syrup
  • 1 tsp vanilla powder
  • 3 nectarines, sliced thinly, to top

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Soaking time 6 hours

Chilling time 3 hours 20 minutes

Line a 25 cm round tart tin with plastic wrap.

Mix in a food processor the almonds and desiccated coconut for a few minutes until chopped finely. Add the dates, coconut oil and process for another few minutes. Add 1 tablespoon of water if the mix is too dry and not sticky enough. 

Place the crust mixture in the tart tin and use your fingers or the back of a spoon to spread the crust all the way to the sides and press firmly. Put the crust in the freezer for 5-10 minutes while you make the filling. 

For the filling, rinse the soaked cashews well and place them in the food processor. Blend for 3-5 minutes until smooth, pushing it down the sides from time to time. Add in the coconut oil, rice malt syrup and vanilla and blend for a few more minutes.

Remove the crust from the freezer and pour in the tart filling, spreading it evenly. Top with the nectarines. As tempting as it may be to devour it straight away, the cream needs to set in the fridge or freezer for it to taste right. Pop it in the freezer for 1 hour or in the fridge for 2 hours to set.

Take it out of the fridge or freezer about 15 minutes before serving. 

 

Note

• If you don’t have access to nectarines, any stone fruit will work.

• This dessert will keep for a few days in the fridge

 

Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food preparation by Alice Storey & Georgina Larby.

 

Claire Power is a food blogger and health coach at The Healthy French Wife. With a focus on vegan, gluten-free and paleo eats, the French-born, Australian-based blogger creates simple, wholesome recipes requiring as few ingredients as possible. 

 

Recipe by Claire Power from The Healthy French Wife.