Pink Raspberry Cream Tarts

It's April and all I want is to eat pretty in pink! Isn't it funny how much our mood is lifted when Winter turns to Spring? To me, Spring time means sunny days, jean jackets, and colourful flowers like tulips and daffodils in pinks, purples and yellows! Hello Spring! I've been patiently waiting for you.

I must say that French winters are MUUUCH more manageable than Canadian winters. Although, I think that's a given? But there's only so much rain I can take before I relapse into a desperate yearning for Spring. I swear, to see sun and colour again is like a chemical change in our brains, and suddenly I feel full of energy and zen again. So my mood seems all the brighter with these growing sunny days!

And as the outdoor whether changes tune so does my cooking! Things become brighter, lighter and a little bit sweeter. ;) The proof is in the pudding with this Pink Raspberry Cream Tart. This recipe combines a light almond oaty base filled with raspberry coconut cream, then topped with fresh kiwi, chopped hazelnuts, coconut shavings, and lavender. Oh la la this tart is a Spring sensation! I love the texture of the raspberry cream paired with its oaty base. It feels so light and airy for the warming weather. And of course, we couldn't resist a little Spring cleaning of our fridge by using up the leftover almond pulp from making homemade almond milk, and using up old frozen raspberries to whip together the raspberry coconut cream filling.

And as we count down the days to Easter I've got this pink tart recipe on my mind. It's the perfect pretty little dessert to share with your loved ones to mark the occasion. And it's sure to score you some points for best easter bunny on the block. But you better brush up on those bunny hiding skills if you want them around for dessert time, because these tarts are love at first bite. ;)

Hope you enjoy this these pretty in Pink Raspberry Cream Tarts. Let the countdown to Easter begin!

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Pink Raspberry Cream Tarts

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Serves: 4 | Prep Time: 2 hrs | Cook Time: 15 mins

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Ingredients:

For the pie crust:

• 1 cup (135g) almond pulp (leftover from homemade almond milk), or almond meal

• 1 cup (100g) oats

• 1/2 cup (90g) coconut oil

• 1/2 cup (110 ml) agave syrup

• 1 tsp salt

• 1/2 tsp cinnamon

For the raspberry cream filling:

• Cashew cream cheese:

• 2.5 tbsp coconut oil

• 1/4 cup + 1 tbsp (75 ml) agave syrup

• 1 cup (145g) raw cashews, soaked overnight

• juice of 1 lime (2 tbsp or 30 ml), and zest

• 1/4 tsp vanilla extract

• pinch salt

• 1/2 can (200 ml) coconut cream, chilled

• juice of 1 orange (2 tbsp or 30 ml)

• 1 cup (130g) raspberries

For topping:

• 1 kiwi, chopped

• hazelnuts, chopped

• coconut shavings

• lavender (optional)

Directions:

1. Preheat oven to 350F (175C). Blend together oats and almond pulp (or meal) in food processor. In saucepan melt coconut oil on low heat, add agave syrup, salt, and cinnamon, stir to combine. Add liquid to oat mixture and blend until dough-like.

2. Create tart shells by pressing dough into the bottom of tart pans and up the sides. (I used four 6-inch tart pans with removable bottoms). Make tarts ~1/2 cm thick. Bake for 15 minutes, or until golden. Cool completely.

3. Prepare cashew cream cheese: In saucepan combine coconut oil and agave syrup on low heat. Transfer liquid to (cleaned) food processor and add soaked cashews (drained), limejuice and zest, vanilla, and salt. Process until smooth.

4. Prepare raspberry cream filling: In glass mixing bowl add cashew cream cheese, chilled coconut cream, orange juice, and raspberries. Whip with hand mixer until thick in texture. Chill for 1 hour.

5. Scoop raspberry cream into tart shells and smooth evenly. Top with kiwi, hazelnut, coconut shavings and lavender.

Approvals:

Allergies:

VEGAN - VEGETARIAN - WHEAT-FREE - GLUTEN-FREE - DAIRY-FREE - SOY-FREE

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