Stone Fruit Tart (df, gf, raw, vegan)
It’s stone fruit season and I am HERE FOR IT! I’ve been throwing peaches and plums in salads but wanted to take it a step further and use them in a dessert!
I took it to the gram and asked y’all what you wanted me to make and although you voted for a graham cracker crust, I realized that if you did want a graham cracker crust, then you could totally make my Wild Berry Fruit Tart but instead of berries, use any stone fruit you like!
It’s sickenly hot in Austin and I reallyyy didn’t want to turn on my oven so I challenged myself to make a raw crust and y’all...it’s NEXT LEVEL good. I also wanted you to have a choice on which crust you’d like to use! Even though there are zero graham crackers in it, it tastes like a graham cracker crust!
This stone fruit tart is very versatile—you can use peaches, nectarines, plums, figs, cherries, apricots—honestly any fruit would work!
Stone Fruit Tart is a must-have dessert for any summer dinner party or 4th of July gathering! It does take a few hours for it to all come together so I advise making it the morning of your event or even the night before!!
Okay, let’s get (raw) baking!!
Stone Fruit Tart (yields 1 tart)
Ingredients:
for the crust:
9 dates, pitted
1 cup cashews
1 cup walnuts
1 tbsp. coconut oil or 1 tbsp melted butter
¼ tsp vanilla extract or almond extract
pinch of salt
for the filling:
1 ⅓ cup cashews
3 dates, pitted
½ cup dairy-free sour cream (or regular sour cream if you’re okay w/ dairy!)
2 tbsp. coconut sugar or monk fruit
juice of ½ lemon
¼ tsp vanilla extract
toppings:
sliced peaches (or any stone fruit!)
lemon zest to garnish
mint to garnish
Instructions:
make the cashew cream for the filling: place 1 ⅓ cup of cashews in a small bowl and cover with water, place in refrigerator for at least 3 hours (or overnight). once cashews have soaked, transfer cashews (with water) to a blender. add in dates, and blend until smooth. transfer to a bowl and set in refrigerator to set for at least 1 hour
make the raw crust by adding dates to a food processor and pulsing until chopped. add in cashews and walnuts and blend to combine. add in coconut oil, vanilla, and pinch of salt (if you purchased salted nuts then omit the additional salt). blend until a paste-like consistency is formed (it may still have a few bits of nuts, that is fine!)
transfer crust to a tart pan (pie pan) and press crust into the edges until bottom and sides of pan are covered. transfer to refrigerator (or freezer) and set (if you notice you have excess oil simply dab extra oil off with a paper towel)
once cashew cream has set, remove from fridge, add in dairy free sour cream, lemon zest, coconut sugar, and vanilla extract to bowl and combine with cashew cream until smooth. pour filling mixture on top of the tart crust and chill in refrigerator
time to garnish! slice peaches (or whatever fruit you’re using) and assemble over the tart. garnish with mint and lemon zest, serve & enjoy!
notes:
feel free to use almonds in the crust instead of cashews if you’d like!
if you notice your crust is oily, simply dab excess oil off with a paper towel
this recipe will keep in the fridge for 3 days (but I guarantee it’ll be gone in one!)
I want to see YOUR take on this Stone Fruit Tart!!! make sure to tag @finewithfood when making any of my recipes!!
