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red fruit tart in a chocolate crust
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Red Fruit Tart in a Chocolate Crust

Summer is here, but so is the heat. Using the oven during really hot weather is not an option for me. Yes, this is a baking blog, but I cut myself a bit of slack when the temps soar.
Another way to keep things cool is to eat a dessert right out of the fridge. When that treat combines the best of summer’s red fruit with chocolate, then you have a real winner.
Course: Dessert
Cuisine: Vegan
Keyword: Gluten Free, Raspberry, Raw, Recipe, Strawberry, Tart
Servings: 8
Author: The Decadent Vegan Baker

Equipment

  • 9” tart pan with removable base
  • food processor
  • Blender

Ingredients

for the crust

  • 2 cups 250 grams coarsely chopped walnuts toasted (see note)
  • 1/4 cup cocoa powder
  • pinch salt
  • 200 grams 10 large, soft dates pitted
  • 1 teaspoon vanilla extract

for the fruit filling

  • 2 cups 280 grams raw cashews soaked in water for 4 hours
  • 1/4 cup maple syrup at room temperature
  • 1.5 cups 6 ounces fresh raspberries and/or strawberries
  • 1/4 cup cranberry-pomegranate juice at room temperature
  • 1 teaspoon rose water food grade, at room temperature
  • 40 grams cocoa butter food grade, melted

for assembly

  • 1/2 cup seedless raspberry jam stirred
  • fresh red berries and nuts

Instructions

  • Use a parchment circle to line the bottom of a 9” tart pan with a removable base. Set aside.
  • Place the walnuts, cocoa powder, and salt in the bowl of a food processor. Process until the mixture resembles small crumbs. Add the dates and vanilla, and process until the mixture forms a ball. Test the mixture with your fingers. If it is too dry then add an extra date; if it is too wet then add more cacao powder.
  • Tip the crust mixture out into the prepared tart pan. Press the mixture firmly into the bottom and up the sides of the pan. Flatten the crust by taking a clean water glass and pressing it into the bottom of the crust. Set the filled pan in the freezer for 30 minutes. After 30 minutes, remove from the freezer and gently take the crust from the pan. Place the crust on a baking sheet and put it in the fridge while you make the filling.
  • To make the fruit filling, drain the cashews and add them to a blender along with the maple syrup, berries, juice, and rose water. Blend until very smooth and creamy, using a tamper as needed. Add the melted cocoa butter and blend again until smooth.
  • Remove the baking sheet with the crust from the fridge. Spread the jam in an even layer over the crust. Spoon the filling evenly over the jam layer. Decorate with berries and nuts. Set the sheet with the tart in the freezer for two hours.
  • Prior to serving, remove the tart from the freezer and place it in the fridge for at least six hours. Remove from the fridge, slice into wedges, and serve. Leftovers can be stored in the fridge in an airtight container for up to five days.

Notes

To toast nuts, preheat your oven to 325F. Spread the nuts in a single layer on a baking sheet. Bake until the nuts are fragrant and slightly browned, 5–8 minutes. Remove the baking tray from the oven and pour the nuts into a bowl to cool slightly.
Adapted from No bake raspberry tart https://panaceaspantryblog.com/no-bake-raspberry-tart/