Mexican Cuisine
Crust ingredients:
- 1 ½ cup almonds.
- ½ cup walnuts.
- Pinch of salt.
- ⅓ cup dates.
- ½ tsp vanilla extract.
Filling ingredients:
- ½ cups cashews, soaked two hours and drained.
- ¾ cup almond milk.
- ½ cup agave syrup.
- 2 tbsp lemon juice.
- 1 vanilla bean, scraped.
- 1 tbsp dried lavender flowers.
- Pinch of sea salt.
- ¼ cup coconut oil, melted.
- 2 tbsp cacao butter, melted.
- 1 cup frozen blueberries.
Crust directions:
- In a food processor pulse the nuts and salt into a fine meal.
- Pour the nuts into a bowl and set aside.
- In a food processor pulse the dates and the vanilla extract until a
paste is achieved.
- Add the nuts back into the food processor and pulse to combine.
- Press the crust evenly into a tart pan.
- Put the tart pan in the fridge or freezer to set while you make the
filling.
Filling directions:
- In a blender pulse the cashews until a fine meal/flour consistency is
achieved.
- Add the almond milk, agave, lemon juice, vanilla bean, lavender and
sea salt and blend until completely smooth.
- Add the coconut oil and cacao butter and blend until just combined.
- Reserve 1 cup of the filling mixture. Pour the rest into a bowl and
set aside.
- Return the reserved cup of filing to the blender and add the
blueberries. Blend until smooth.
- Reserve ¼ cup of the blueberry mixture for garnish in a piping bag or
a plastic Ziploc bag.
- Pour the blueberry filling into the tart crust and smooth with an
off-set spatula.
- Bang the tart pan against the counter a couple of times to ensure
there are not air bubbles in the filling.
- Return the tart pan to the freezer for 30 minutes or until the layer
is completely firm.
- Pour the reserved, white filling layer, into the tart pan.
- Smooth with an off-set spatula and bang on the counter to remove air
bubbles.
- Using the piping bag or Ziploc bag, pipe small circles of the
blueberry filling across the top of the tart.
- Pull a skewer through the circles in one quick motion to make the heart
pattern.
- Return the tart to the freezer to set until serving.