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As the summer fruit season slowly blooms, the baking season is just around the corner. Here are a few versatile and tasty tart recipes to enjoy. To prevent the crust from falling apart and to remove the tart easily, use a pan with removable bottoms.
RAW NECTARINE TARTS Servings: 4-6, 6-inch tarts (depending on crust thickness) 1/2 cup walnuts 1/2 cup raw cashews 3/4 cup prunes or dates 1 cup raw cashews, soaked overnights 3/4 cup nectarine, pitted, peeled and chopped small
Using a food processor, process walnuts and cashews into a fine meal. Add prunes and continue to process until prunes are finely chopped and integrated with the nuts. Make sure not to over process, or the nuts will begin to release their oils and become nut butter. Press into mini tart pans and chill in freezer.
After cleaning your food processor, add soaked cashews to your and process until a smooth cream is created. Scrape down the sides of the processor as necessary. Add nectarines and continue to process until completely smooth. Equally divide cream among the tart shells. Add nectarine slices to the tops and return to freezer to set. Store in an airtight container in the freezer until ready to eat (you can see in the photo above that the nectarine is still frozen).
WHITE AND DARK CHOCOLATE TART 1/2 cup walnuts 1/2 cup raw cashews 3/4 cup prunes or dates 1 bar Ritter Sport Alpenmilch 200 grams cocoa butter, divided in half 300 grams dark chocolate (at least 85% cacao) 2 tablespoons coconut oil 1 teaspoon vanilla extract 10 drops liquid Stevia, or similar liquid sweetner
Using a food processor, process walnuts and cashews into a fine meal. Add prunes and continue to process until prunes are finely chopped and integrated with the nuts. Make sure not to over process, or the nuts will begin to release their oils and become nut butter. Press into mini tart pans and chill in freezer.
Melt the Ritter Sport Alpenmilch with half (100 grams) of the cocoa butter. Place it in the bottom and let it freeze. Melt the dark chocolate, remaining cocoa butter, coconut oil, vanilla extract and sweeter and stir until smooth. Pour on top of the white chocolate layer and freeze again. Top with goji or another favorite berry.
