Author Notes
This summery apricot basil tart is a creamy, light dessert perfect for a picnic or midsummer gathering of friends. {gluten-free, vegan, raw, pale}
View the recipe video: http://vimeo.com/97675086 —Claire Ragozzino
Ingredients
- Crust
-
2 cups
almonds, soaked
-
2 cups
almond flour
-
12
pitted dates
-
2 tablespoons
coconut oil, melted
-
1 teaspoon
sea salt
- Filling
-
2 cups
macadamia nuts, soaked
-
4
apricots, pitted
-
2 tablespoons
lemon juice
-
1/2 cup
raw honey
-
2 teaspoons
cinnamon
-
1/4 teaspoon
sea salt
-
1
vanilla bean, scraped
-
1/2 cup
coconut oil, melted
-
1/2 cup
basil leaves, chopped
Directions
- Crust
-
Combine all ingredients in a food processor. Pulse until well combined and forms a loose ball. Pour crust mixture into a 9” tart pan lined with parchment paper. Use your hands to press evenly into the pan. Place into the freezer to set while preparing the filling
- Filling
-
Combine all ingredients in a high-speed blender, blend until smooth. Pour over top tart crust and spread evenly. Place in freezer for 4-5 hours before serving to allow filling to become firm. When ready to serve, layer with the sliced apricot topping.
-
To decorate the top layer, slice about 10 firm apricots and place in a bowl. Add a squeeze of fresh orange juice and toss until coated. Carefully arrange the slices in a circular pattern over top the tart, with the skin edges facing up. Garnish with a sprinkle of fresh chopped basil before serving.
See what other Food52ers are saying.