A delectable raw tart topped with fresh figs
One of the things I love best about coming home to Yallingup each summer is catching up with my dear friend Andrea. She's a chef too, and our catch ups usually revolve around food - a few hours spent in the kitchen preparing a feast for our families.
Andrea taught me this wonderful raw tart recipe, which she topped with tropical fruit the first time we made it. It looked bright and spectacular with fresh mango, strawberries and passionfruit drizzled on top. I asked if she'd mind me sharing the recipe with you, and she suggested this figgy alternative now that mangoes are no longer in season. It's a great way to use the last of your fig crop if your tree is still fruiting!
Below is the recipe for the tropical fruit tart which has doTerra Lime essential oil, peach or pineapple jam and tropical fruit on top. Swap these for doTerra Ginger essential oil, fig jam and figs for a fig tart.
This tart is raw, and super simple to make. It requires just a little patience - waiting for the tart base to chill, and delicate handling, but you'll be richly rewarded by the luscious clean flavours.
- 1½ cup cashews
- 1½ cup dried shredded coconut
- 1 cup medjool dates
- 3 drops doTerra LIME essential oil (for Tropical fruit tart, or use Ginger essential oil for Fig tart)
- Pinch sea salt
- 3 tablespoons peach or pineapple jam (swap for fig jam if you're making fig tart)
- 250g Coconut Yoghurt (I used a Vanilla flavoured one)
- 3 cups tropical fruit such as pineapple, mango, strawberries and passion fruit (or figs!)
To make the crust, place shredded coconut, salt and cashews in food processor. Process until flour-like. Add the dates and lime essential oil to the food processor mixture. Process again for 3 minutes, It will seem like the mixture is too dry and you will want to add liquid - please don’t, just keep processing. Eventually it will start to cling together. Stop processing once it sticks together when pinched.
Line the base of a tart tin or spring form cake tin with baking paper and grease the sides. Press the mix into the tart tin. Make sure to press the crust down very firmly so that the crust sticks together. Refrigerate for at least 1 hour.
To serve – gently remove tart base from tin, remove baking paper and place on a serving plate. Spread jam along bottom of tart base. Spoon a layer of coconut yoghurt onto jam and arrange fruit on the top. Refrigerate until ready to eat.
You could use Wild Orange, Lemon or Ginger in place of Lime. I scattered a shredded kaffir lime leaf over the top for an extra burst of lime flavour.