Happy Father’s Day (yesterday)!!! Turned out to be a great day, but I already knew it would. The weather was amazing (high of 80, zero humidity yay) and the food was even more amazing! Ryan and I made lunch for my dad and mom and we feasted on the fruit tarts I made earlier in the morning. Then we went out to dinner with Ryan’s dad, mom and brother! Too bad I was still exploding with fullness to get a meal, but I did get an amazing mediterranean plate appetizer filled with hummus, tabbouleh, kalamata olives, carrot sticks and pita slices.
I am too giddy about this dessert that I just can’t hold it in any longer… so here it goes…
Yields enough dough for 4 four inch tart pans
1/2 cup whole wheat flour
1/2 cup oat flour
1/4 cup spelt flour
1 Tbsp. flax meal
1 Tbsp. coconut flakes, unsweetened
1/8 tsp. sea salt
2 Tbsp. raw dried coconut sugar
1/4 tsp. vanilla extract
1/2 tsp. almond extract
5 Tbsp. non-dairy milk
1/4 cup Earth Balance
In a medium mixing bowl combine the flours, flax, coconut flakes, sugar and sea salt. Mix well to combine. With a wooden spoon, stir in the extracts and non-dairy milk. Measure the Earth Balance and drop it into the flour mixture in pieces.
Mash the mixture with the wooden spoon, don’t stir. The flour will begin to come together in pieces and resemble peas. Do not over-mix. When the Earth Balance becomes evenly distributed, stop mashing and ball the dough together with your hands. Set in the refrigerator to chill for 10-15 minutes.
While the dough is chilling, prepare the custard.
After the dough is chilled, preheat the oven to 400 F and lightly oil the tart pans.
Divide the dough evenly into four pieces. Press into the tart pans and prick the dough bottoms with a fork.
Place the filled tart pans onto a cookie sheet and bake for 18 minutes, or until lightly browned and cooked through.
Move the tart pans to a cooling rack; bring them to room temperature before removing from the pans and filling with the custard.
Raw Cashew Custard
Yields about 1 1/2 to 2 cups of custard; enough for four tarts and extra for dipping in fruit!
1 cup raw cashews, soaked in water overnight
2 dried figs
1 Tbsp. virgin coconut oil
1 tsp. vanilla extract
1/2-1 cup water
1 Tbsp. raw coconut nectar
In a Vita-mix, or any powerful blender, add all the ingredient and blend until smooth.
Scoop out into a bowl and chill in the refrigerator until ready to fill the tarts.
In these tarts I used 2 wonderfully ripe peaches, 1/2 pint blueberries, 6-8 large strawberries (diced), and a couple tablespoons shredded coconut. Then after packing on all this lovely fruit, I drizzled them with brown rice syrup; each tart was drizzled with about 1/2 tsp. of the syrup.
My dad and mom loved them!!! And that’s all I wanted! <3
Happy Fathers Day Dad!!