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 | VIDYA
Makes: 10-inch tart pan
Ingredients
Crust
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2
cups almonds, soaked
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2
cups almond flour
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12
pitted dates
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2
tablespoons coconut oil, melted
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1
teaspoon sea salt
Filling
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2
cups macadamia nuts, soaked
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4
apricots, pitted
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2
tablespoons lemon juice
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1/2
cup raw honey
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2
teaspoons cinnamon
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1/4
teaspoon sea salt
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1
vanilla bean, scraped
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1/2
cup coconut oil, melted
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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.
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Photo by Choate House
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Photo by Choate House
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Photo by Choate House
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Photo by Choate House