Monday, June 3, 2019

Raspberry Kiwi Tart with Raw Nut Crust and Lemon Curd


When summer finally gets here and the temperatures rise, the last place you want to be is a hot kitchen. This dessert comes together so quickly and it tastes amazing. You can always skip the lemon curd and simply use whipped cream or coconut cream (if you want to this to be vegan). 

If you aren't a fan of kiwi, this recipe is also great with strawberries, blackberries, blueberries, bananas and oranges - use what you have on hand!




1. Place dates, pecans, almonds, sunflower seeds and salt in a food processor and process until the mixture is crumbly and holds together.


2. Press the nut mixture into a tart pan (or pie plate). Top with lemon curd and smooth the top with a spatula to form an even layer.


3. Top with fruit (get creative with your pattern!) and refrigerate for at least 1 hour. Once out of the fridge, slice and serve.



Raspberry Kiwi Tart with Raw Nut Crust and Lemon Curd
Serves 8-10

All you need:
Crust
10 pitted medjool dates
1 cup pecan halves
1 cup whole almonds
1/2 cup sunflower seeds
1/2 teaspoon salt

1 1/2 cups prepared lemon curd (you make your own, follow the recipe here)

1 pint raspberries
4 kiwi, peeled and sliced thin

All you do:
1. Place dates, pecans, almonds, sunflower seeds and salt in a food processor and process until the mixture is crumbly and holds together.
2. Press the nut mixture into a tart pan (or pie plate). Top with lemon curd and smooth the top with a spatula to form an even layer.
3. Top with fruit (get creative with your pattern!) and refrigerate for at least 1 hour. Once out of the fridge, slice and serve.

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