Nearly Raw, Berry Lime Tart
Oh my goodness. I am the not queen of pastries and baked goods. And don’t worry – i’m OK with that.
Sweets and me get along just fine, until it comes to making them myself.
I sit on the sidelines and watch my friends tear it up in the pastry world in awe. It’s an art! Since beginning to incorporate more raw dishes; I am here to say i have a newfound appreciation and love for the raw side of sweets/pastries.
I made this ‘tart’ early in the morning September 16th, 2022 – which is now a landmark day for me. I truly have never made a sweet I thoroughly enjoyed and that made me feel good afterwards.
This colorful bounty of a tart will be so special to me, forever. Dates and seeds make for the most incredible base of this tart. I decided to use my hands to manipulate the shape and folds and got lost in the fun of it. So many kitchen tools – and the most stimulating one will forever be thy hands.
I feel connected to this little creation because I got very up close with the ingredients by touch. As a starter; I made the filling with berries, ginger, lime and coconut – always a good combination. I’m so excited to play around with this crust even more. Carrot cake, cheesecake, pumpkin pie – so many ways to incorporate this delicious base.
I hope you enjoy this nearly raw tart – as I venture into more raw creations.
Nearly Raw, Berry Lime Tart
- ⅓ cup sunflower seeds, soaked
- ⅓ cup pepitas (pumpkin seeds), soaked
- 1 heaping cup of dates, roughly 14 large – pit removed
- 2 tbsp goji berries (optional)
- ⅔ cup hemp seeds (optional)
- Pinch of salt
- ⅛ cup coconut flakes
- Zest from 1 lime
- 1/2 lime, juiced
- 3 tbsp Coconut oil
- 2/3 cup Coconut milk
- 1 tbsp Maple
- I/8 cup Coconut flakes (meat preferred)
- Pinch Salt
- 1 1/2 tsp Maca powder
- 1/3 cup blueberries
- 1/3 cup blackberries
- 1/2 thumb ginger
- Take your soaked pepitas and sunflower seeds – drain them, rinse them, dry them well
- In a large skillet on medium flame, dry toast your sunflower seeds and pepitas
- You don’t need to add oil, simply move them around on the pan until they begin to toast and turn a golden caramel color (about 3-5 minutes), careful not to burn them
- Once they are toasted, add them to a food processor and pulse until they become fine – nearly a powder
- Then add dates, hemp seeds, goji berries, salt and coconut flakes – pulse consistently until it turns into a crumbly doughy consistency
- Take the crumble and shape it into a ball
- Flatten the ball evenly on a tray (that can fit into the fridge)
- You want the thickness to be about ½ inch – or a tad thicker – feel free to use a rolling pin if that makes it easier for you
- I usually do the crust shaping all by hand, have fun!
- Begin to lift the edges to form the elevated border/crust – about an inch tall, or in that range
- Puree all filling ingredients in a blender/food processor
- Pour the mixture to the center of the tart crust and spread evenly
- Make sure your borders are reinforced and thick, to hold the inner filling
- Set the tart, on a pan, in the fridge anywhere from 8 hours to overnight to harden
- Top with frozen berries, edible flowers and fresh basil to serve