"Strawberry peach tart
Tart shell: crispy ground almond pulp (from almond milk), coconut and honey - a genius recipe from @liveyumyum
Filling: whipped honeyed labneh (yogurt cheese) folded in with whipped raw cream, vanilla and lemon zest
Not surprisingly makes a great breakfast!"
Peach And Strawberry Tart
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RECIPE:
Crust:
2 cups organic nut pulp (reserved from making nut milk)*
2 cups organic unsweetened shredded coconut
5 organic pitted dates,
2 Tablespoons raw honey
1 teaspoon sea salt
*I always recommend soaking all nuts in water and Celtic sea salt for 6-7 hours to deactivate phytic acid (ratio 4 c nuts/1 T salt)
Blend the above in a food processor, scraping down often until well combined. Press into tart pan and refrigerate for an hour. Leftover dough can be rolled into energy balls and refrigerated.
Filling:
3 Tablespoons labneh (yogurt cheese), room temp can sub cream cheese
3 Tablespoons raw honey
1 cup heavy whipping cream
1 teaspoon vanilla extract
zest of one lemon
Sliced organic strawberries and peaches.
In small bowl, cream together labneh and honey. In separate medium sized bowl, whip cream to stiff peaks. Fold in sweetened cream cheese mixture, vanilla extract and lemon zest. Fill tart shell and chill for an hour. Before serving, unmold tart, place on platter and decorate with sliced fruit.
Crust:
2 cups organic nut pulp (reserved from making nut milk)*
2 cups organic unsweetened shredded coconut
5 organic pitted dates,
2 Tablespoons raw honey
1 teaspoon sea salt
*I always recommend soaking all nuts in water and Celtic sea salt for 6-7 hours to deactivate phytic acid (ratio 4 c nuts/1 T salt)
Blend the above in a food processor, scraping down often until well combined. Press into tart pan and refrigerate for an hour. Leftover dough can be rolled into energy balls and refrigerated.
Filling:
3 Tablespoons labneh (yogurt cheese), room temp can sub cream cheese
3 Tablespoons raw honey
1 cup heavy whipping cream
1 teaspoon vanilla extract
zest of one lemon
Sliced organic strawberries and peaches.
In small bowl, cream together labneh and honey. In separate medium sized bowl, whip cream to stiff peaks. Fold in sweetened cream cheese mixture, vanilla extract and lemon zest. Fill tart shell and chill for an hour. Before serving, unmold tart, place on platter and decorate with sliced fruit.