Raw Blueberry Cream Tart Recipe Appears in Las Vegas Review-Journal

January 27, 2014
The Las Vegas Review-Journal featured the Raw Blueberry Cream Tart recipe from Pies and Tarts with Heart in a January issue.

Here's the recipe:

For crust:
  • ½ cup raw walnuts
  • ½ teaspoon cinnamon
  • Pinch of sea salt
  • 4 to 6 medjool dates, pitted and roughly chopped
  • Scrapings of 1 raw vanilla bean
  • ½ to 2 tablespoons water or orange juice

For cream:
  • ½ cup raw almonds, soaked in water for at least 1 hour
  • ½ cup water or raw coconut water
  • 2 tablespoons maple syrup or raw agave nectar
  • Pinch of sea salt
  • ½ tablespoon cornstarch (optional, only if you are not strictly raw - helps cream firm up)
  • ½ cup blueberries
  • ½ teaspoon orange or lemon zest

To make the crust, whiz together the walnuts, cinnamon, salt, dates and vanilla bean scrapings in a food processor. Chunks should be visible; don't overprocess. Add the water or orange juice, ½ tablespoon at a time, and whiz until the nut mixture sticks together. Press evenly into three 4-inch tart pans or 6 mini-tarts.

To make the cream, drain the almonds. Whiz together all ingredients in a blender at the highest speed until perfectly smooth. Let sit in the refrigerator to thicken for at least 2 hours before serving.

Assemble the tarts 1 to 2 hours before serving. Fill the raw nut crusts with cream. Top with blueberries and garnish with citrus zest. Chill for at least 1 hour before serving.

- Recipe adapted from "Pies and Tarts With Heart: Expert Pie-Building Techniques for 60+ Sweet and Savory Vegan Pies," by Dynise Balcavage (Quarry Books; $24.99)