Blueberry 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.
Cheesecakes are for special occasions, a time when I sometimes waver the “no sugar” rule for maple syrup. Scientific research proves all sugar, regardless of its “exotic” name, is sugar and it’s a myth that one is healthier than the other. If you choose to use maple syrup it is still sugar, realise the ‘natural’ and wholesome-sounding language used for sugars are still added sugars, the packaging is just more exotic.
If you wish to make a sugar-free cheesecake, substitute the ½ cup maple syrup for ½ cup of date paste.
Date paste - makes 1 cup
16 medjool dates soaked in boiling water for 10 minutes. Drain and puree to a paste in the blender.
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 TART
Use a 23cm (9 inch) tart tin
PB, V, DF, GF
Crust:
½ cup almonds
¼ cup walnuts
¼ cup rolled oats
3 tbsp raw cacao powder
12 soft medjool dates, pitted
Vanilla filling:
1½ cup raw cashews, soaked for 20 minutes in boiled water, drain
½ cup full-fat coconut milk
¼ cup coconut oil
½ cup date paste OR maple syrup
1 lemon, juice and zest
1 vanilla bean, slit with a knife and seeds scraped
Blueberry filling:
1½ cup raw cashews, soaked for 20 minutes in boiled water, drain
½ cup full-fat coconut milk
¼ cup coconut oil
½ cup date paste OR maple syrup
1 lemon, juice and zest
½ cup 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, top with fresh blueberries, lime slices and halved figs. Place the tart in the fridge for 30 minutes to evenly thaw before transferring onto a plate.
