Seasonal Fruit Tart with Creamy Cashew Filling

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One of my favourite go-to recipes when you are whipping up a dessert last minute! It might not be berry season, depending on where you live- you can swap out berries for any fruit in season. At the moment in the Southern Hemisphere, we have an abundance of Persimmon, Kiwifruit, Tamarillo, Feijoa, Citrus and Pear. This beauty is completely plant based, with a creamy coconut and cashew filling, balanced out with the tart fruit on top. Simple and delicious!

EQUIPMENT

1 x 22-28cm tart pan, lined with baking paper
Food processor
High speed blender

INGREDIENTS - CRUST
1.5 cup dessicated coconut
1.5 cup organic oat (You may use any kind, I used quick oats)
3 tbsp coconut oil
3 tbsp maple syrup
Pinch sea salt

INGREDIENTS - FILLING
1.5 cup cashew
1 cup coconut oil
1/2 cup maple syrup
1/2 cup water
1 tbsp nutritional yeast
1 tbsp vanilla
1/2 tsp sea salt

TOPPINGS
Seasonal fruit of your choice (berries, kiwifruit, persimmon, tamarillo, pear, plum, stonefruit)

METHOD - CRUST
In a food processor, add coconut and oat and process until fine. Add remaining ingredients and process further until mixture is firm. Work into tart crust and press smooth using your hands and the back of a spoon. Once set, place into the fridge whilst you make the filling.

METHOD - FILLING
Place all ingredients into a high speed blender and process until smooth. Be careful not to over process, as this will heat and separate the mixture. You may need to add extra water, if so just add 1 tbsp at a time. You may need to occasionally scrape down the sides of the blender too. Use a spatula to ensure you get all the mixture. Once smooth, pour onto tart crust and place into the fridge for 2-3 hours to set.

METHOD - TOPPING
Once set, you are ready to arrange! Finely slice your fruit of choice, and decorate the tart. Once you are ready to serve, cut carefully using a sharp knife and clean the knife with a cloth each cut.

For any leftover, freeze for up to 3 months. I reccommed pre-slicing the tart before freezing so that you can pull out each piece as you need it. Enjoy!