Fresh Fruit Tart with Chocolate Brownie Crust

chocolate fruit tart indulge 01 Fresh Fruit Tart with Chocolate Brownie Crust

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Fresh Fruit Tart with Chocolate Brownie Crust (raw)

This dessert is so light and refreshing but not easily forgotten. You can make it throughout the year and simply change out the in season fruit for the topping. Great for summer parties or dinners.

Makes 4 small tarts

For the Chocolate Brownie Crust:

2 Cups Raw Almonds

2 TB Agave Syrup

2 TB Maple Syrup

1/2 of One Fresh Vanilla Bean

1 TB Coconut Butter

1/4 Cup Cacao Powder

Pinch of Sea Salt

Crust Instructions

Chocolate Brownie Crust In a food mill, procedure the almonds up until they become a high quality meal. Then add the rest of the ingredients and procedure again up until a ball kinds. Take out the moist dough and divide it between 4 4″ tart pans with removable bottoms. This mixture is rather wet and sticky at this stage, so the easiest method to push it into the tart pans is to put plastic wrap over it and weigh down on top of the cling wrap up until firmly pressed and shaped into the tart pan. Leave the wrap on them and put them in your freezer while preparing the creme filling.

chocolate fruit tart indulge 02 Fresh Fruit Tart with Chocolate Brownie Crust

For the Cream Filling:

1 / 2 Cup Cashew or Macadamia Nut Butter

1 Cup Coconut Meat

1/2 Cup Coconut Butter (Oil)

1/2 Cup Light Agave

2 TB Pineapple Juice

2 TB Vanilla Extract

2 TB Lime Juice

2 tsp. Lime Zest

Pinch Sea Salt

Filling Instructions

Creme Filling Process components in a food processor or high speed mixer until smooth and creamy. Secure the tart layers from the freezer, remove the plastic and with a spatula fill each tart shell half way. Then place back in the freezer for an hour or two to set. Once they’re done and firm add the fresh fruit on top and serve. These shop well in either the fridge or the freezer. I really like them a day after having the fresh fruit on them since the juices from the fruit start to permeate into the creme and add to the taste.

For the Fruit Topping:

Any Fresh Seasonal Fruit

Raspberries

Blackberries

Blueberries

Strawberries

Kiwi

Mango

Apple

Final Instructions

For a Glaze Garnish simply dip the fruit in a little cup filled with agave syrup and then arrange on top of the tart filling.

These tarts are so gorgeous I did not wish to consume them. Fresh entire fruit’s so lovely and amazing like vibrant flowers. Lastly I broke down and ate it. It was very good however I need to say it looks richer then it tasted. It’s very light and subtle tasting, revitalizing. You can utilize any fruit you’ve or any fruit that’s in period where you live. Berries are lovely and obviously go so well with the creme filling. I’d an idea to make the crust a chocolate one to contrast the color of the white creme and the vibrant colors of the fruit. I’d no concept that it would come out so damp and soft. I kind of liked it that means, reminded me of a chewy brownie. However be alerted that it starts to loose it’s shape after a while at space temperature. You could want to keep it chilled till right prior to serving. You can likewise just leave out the coconut butter in the crust for a drier crust too. Although this makes adorable little small tarts, you can also simply make it into 1 large 9-11″ tart. Again, these components are excellent for you, so enjoy with prideful enjoyment.

You might be wondering exactly what kind of coconuts to obtain. Youthful coconuts work the very best and are the healthiest for you. These typically will be shaved down and look like a white round outdoor tents with a pointed dome roof. As far as the shape. That’s how you’ll typically recognize them. If you’re lucky sufficient to discover local ones or wild ones depending on where you live, those will be the very best choice you can select. As far as choosing coconuts, search the coconut for any purple color, esp. on the bottoms of the coconut. If there’s purple color on it, do not get it. This is an indicator that the coconut is starting to mold and go bad. Choose ones that are entirely white on the exterior. And as far as the meat and water, below is a general general rule. The lighter the coconut, usually the firmer and more develop the meat is and the even more meat there’s in the coconut and less water. And the heavier the coconut is, usually the more youthful and more water it’s with softer more jelly like meat and less quantity of meat. How do I know this? Well the theory goes that the water is heavier then the meat, therefore far my theory has seemed to be real from my experience with them. Which you want will rely on your use for it. For mixed dishes like this one, either kind of meat will do, although softer is a minor much better. However for recipes that make use of coco- nut noodles or various other chopped or shaved coconut, you’ll wish to find coconuts with a firmer and thicker meat, so search for the lighter ones for those dishes.


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