Chef and amateur kickboxer Watt Sriboonruang started making raw and vegan treats to satisfy her sweet tooth without hindering her training. Years later, she turned her personal passion into Rawsome Treats, a New York City raw dessert shop. Here, she shares a summery fruit tart that needs neither oven nor stove. —Food52
In a food processor, process all the crust ingredients until well blended (15 to 20 seconds). Don't over-blend it.
Press the crust mixture on the pie/quiche pan.
Freeze it (we use a bottomless pie pan so we can un-pan the crust after freezing it for at least an hour).
Rinse and drain the soaked cashews. In a blender, blend all filling ingredients until smooth and creamy.
Pour the cream mixture on the crust (the crust will be filled only halfway. We want to leave enough room for the fresh fruits).
Add your favorite fruits in the filling. Make sure you push all the fruits all the way down to the bottom on the crust. You can add as many fruits as you wish. We stop once the filling raises up the same level of the edges of the crust.
Let it set in the freezer for 30 minutes, or in the fridge for at least 2 hours.
Add your favorite fruits on top when the filling is set.