Fresh Fruit Tart

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INGREDIENTS:

  • Pie Crust:
  • 12 dried dates
  • 1 cup almonds
  • Pinch sea salt
  • 1/4 cup cocoa powder
  • 3 tablespoons raw honey
  • Blueberry Pomegranate Filling:
  • 1/2 cup blueberries
  • 1/2 cup solid coconut oil, melted
  • 3 teaspoons pomegranate juice
  • Strawberry Banana Filling:
  • 1/4 cup sliced strawberries
  • 1/4 cup sliced banana
  • 1/2 cup solid coconut oil, melted
  • Dash vanilla extract
  • Blueberries, pomegranate seeds, sliced strawberries and bananas for topping


    • METHOD:

    Make the crust: Place the dried dates, almonds, salt and cocoa powder in a blender and pulse until the mixture is fine and crumbly.
    Add the honey and pulse until moist.
    Press into the base and sides of tart tins, then transfer to the freezer to stiffen while you make the filling.

    To make the filling, pulse all ingredients for each filling in a blender until smooth.
    The coconut oil may stiffen when blended with the other ingredients, and if so, place it in the microwave for 20-30 seconds until liquid again.
    Pour the filling into the tart shells and place in the fridge until stiff, about 30 minutes.

    Top the tarts with fresh fruit and enjoy!

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    COMMENTS / REVIEWS

    1. d
      dessinateur

      I think this recipe was amazing!

    2. R
      Roberta

      What an absolutely wonderful recipe

    3. L
      Linda

      I am currently eating it by the bucket

    4. j
      jbnyc

      Oh my, was this delicious! I made this last night when I thought company was coming over. They ended up staying home and so I had this amazing all to myself.

    5. V
      Valerie

      I made these for thanksgiving, people said they were good.

    6. R
      Rachael Pehota

      I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!

    7. C
      Cajun

      Fabulous recipe

    8. M
      Marilyn

      Wow, I'm the first to make this? Cool. This was really easy to make

    9. M
      Mark L.

      Love it and thanks.

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