I love when you stumble across something wildly delicious after making last-minute changes to a recipe idea in the face of ingredient issues… that was the case with this tart!
This no-bake tart is so creamy & fruity, and makes 16 nutrient-dense servings. It’s one of my favourite light and still decadent summertime desserts. (Or leftover for breakfast…)
Blueberries are in season so the next time you scoop some up, give this incredible tart a try!
Ingredients – Crust:
- 2 cups walnuts
- 2 cups almonds
- pinch salt
- 3 tbsp maple syrup or agave
- 3 tbsp oil (coconut or avocado preferred)
Ingredients – Filling:
- 2 cups cashews (soaked overnight and drained)
- flesh of 2 mangoes
- ¼ cup pure maple syrup *optional*
- pinch salt
- 2 cups blueberries, for topping
1. Prepare a 8-inch spring-form pan and grease it lightly with some oil.
2. Begin with toasting the walnuts and almonds in a stainless steel pan over medium heat until fragrant. You can skip this step and use raw nuts and almonds, but I really love the flavour it gives when toasted.
(Pro Tip: I notice that the dates blend up much easier with the hot nuts and oats versus room temperature.)
3. In a food processor, add the hot toasted nuts and almonds, the maple syrup, the oil, and salt. Turn the processor on and let it chop as you slowly add the oil into the crust mixture. Turn it off when you notice the mixture stops moving as much and use a spatula to bring down the sides and mix up the bottom layer. Turn the food processor back on, and repeat this process a few times. The crust sticks together a lot better when you process the mixture here very well.
4. Empty the mixture into your spring-form pan and press it out, bringing the crust up about one and a half inches, and making sure it is all pressed evenly throughout. Put the crust in the fridge to cool down as you make the filling.
5. You can wash out the food processor before making the filling, or not – I opted to not! Less dish washing, and more flavour 😉
6. Drain the cashews and place in the food processor. Add the mango flesh, salt, and maple syrup, and let it process until the mixture is very fine and smooth. You will need to stop the machine to bring down the sides and mix into the bottom several times, like we did with the crust.
7. Pour the mixture into the cooled crust. One by one, place the blueberries whole around the surface of the tart, starting from the outside layer and working in. Give them a gentle push so they form into the cashew filling ever so slightly, creating a more solid and attractive dessert.
8. Let the tart chill in the fridge for at least 3 hours – the flavour was pretty amazing after a full 24 hours, though – extra time to sit gives it extra time to build more flavour!
9. Serve cold.