Ingredients
Method
- To make the crust: Line a rectangular baking pan with parchment paper. In a food processor, combine the cashews, coconut, dates, and cinnamon. Pulse until finely ground and the mix forms a ball, about 2-3 minutes.
- Press the crust mixture into the bottom of the prepared pan, making sure to pack it in tightly. Chill in the fridge.
- Combine the coconut cream and honey/maple syrup in a large pot. Set over high heat and bring to a boil. Once boiling, boil for 10 minutes.
- Remove from heat and whisk in the lemon juice, vanilla extract, and a pinch of salt. Stir in the chopped white chocolate, if using, until melted and smooth.
- Carefully pour the coconut cream mixture onto the chilled crust. Cover and chill for at least 2 hours, or until set.
- Before serving, remove the tart from the pan and top generously with fresh mixed berries. Keep chilled until ready to serve.
Notes
- Ensure your coconut cream is full-fat for the creamiest filling.
- For a firmer crust, chill it for at least 30 minutes before adding the filling.
- If you don't have fresh berries, a drizzle of fruit coulis also works beautifully.
- For a vegan version, ensure you use maple syrup instead of honey. Allergens: Tree nuts. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a firmer crust, chill it for at least 30 minutes before adding the filling.
- If you don't have fresh berries, a drizzle of fruit coulis also works beautifully.
- For a vegan version, ensure you use maple syrup instead of honey. Allergens: Tree nuts. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.