Balsamic Berry Tart - Plant Craft

If you love fresh berries then you are going to love this simple, raw vegan tart! The trick to making this simple dessert is all in the crust.

This is a basic crust that can be used for almost any raw vegan dessert, using a simple combination of nuts and dates. It can be made with many different kinds of nuts, like pecans, hazelnuts and cashews. Here I’ve used walnuts and Medjool dates. Use dry raw nuts-if you soak them then the mixture will be too pasty.

Start by adding only the nuts to the food processor…

Pulse until the nuts are broken up but still have a little texture…

Then add the chopped dates on top…

Pulse again until the dates are broken up into the nut mixture…

Sprinkle about 1 teaspoon of water onto the nut and date mixture and pulse again until it forms a slightly sticky dough.

Then divide the dough into 2 balls and press into 2 4″ wide tart pans. If you can get the ones with a removable bottom, all the better!

Balsamic Berry Tart

Prep time

30 mins

Cook time

1 hour

Total time

1 hour 30 mins

Author: Rachel Carr

Recipe type: Dessert

Cuisine: Raw Vegan

Serves: 2 servings

Ingredients

For the crust:

1 cup walnuts
6 dates, pitted and chopped
1 pinch sea salt

For the filling:

2 cups berries, sliced strawberries, raspberries and blueberries
4 dates, pitted
½ cup water

For the citrus coconut cream (optional):

For the citrus cashew cream:
1 cup young Thai coconut meat
¼ cup grapefruit juice
1 Tablespoon agave
Pinch sea salt
Zest of ½ grapefruit
Water as needed

Instructions

For the crust

Start by adding only the nuts to the food processor. Pulse until the nuts are broken up but still have a little texture.Then add the chopped dates on top. Pulse again until the dates are broken up into the nut mixture. Sprinkle about 1 teaspoon of water onto the nut and date mixture and pulse again until it forms a slightly sticky dough.Then divide the dough into 2 balls and press into 2 4" wide tart pans, working the dough up the sides. If you can get the ones with a removable bottom, all the better! Set aside until ready to fill.

For the filling (optional):

Cut the berries to your desired size and put in a medium mixing bowl and toss until well combined. Place the dates and water in a blender and purée until smooth. Take a few tablespoons of the date purée and add to the mixed berries. Toss well until thoroughly coated. Spoon the berries into the prepared crust. Top with a little balsamic glaze if desired.

For the citrus coconut cream: