This silky, creamy tart is the perfect summer dessert, and what’s more, it’s dairy-free and wheat-free!
Makes one 20cm tart
100g rolled oats
½ cup roasted almonds
¼ cup dessicated coconut
3 tablespoons coconut sugar
2 tablespoons ground flaxseed
Pinch of salt
3 tablespoons coconut oil
1½ cups raw cashews
150ml coconut cream
5 tablespoons condensed coconut milk (see note)
¼ cup lemon or orange juice
3 tablespoons melted coconut oil
1 punnet each raspberries and blueberries
1. Heat oven to 170°C. Grease a 20cm loose-bottom tart tin.
2. Blend the dry ingredients for the crust in a food processor or blender until you have a coarse flour-like consistency. Drizzle in coconut oil and mix to combine until you have the consistency of wet sand. Press this into the tart tin and bake for 15-20 minutes. Chill for 30 minutes to firm up.
3. Soak cashews in boiling water for 30 minutes. Drain and tumble into a blender with all of the remaining filling ingredients except the berries. Blend until smooth and silky. Pour this over the chilled base. Top with berries (reserving some for topping) and chill for 2 hours or overnight until set. Keep chilled.
4. To serve, top with more berries and cut with a hot knife.
I use Nature’s Charm sweetened condensed coconut milk, which is available in most supermarkets.