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Blueberry Tart
Raw Food Made Easy by Jennifer Cornbleet
Susan brought this beautiful and delicious raw tart to our Summer 2018 potluck in Portland
950 ml 4 cups fresh or thawed and drained frozen blueberries
¾ cup pitted medjool dates, soaked in water 10 minutes and drained
15 ml1 tablespoon freshly squeezed lemon juice
710 ml3 cups Walnut Crust
Walnut Crust ingredients:
470 ml2 cups Unsoaked walnuts or pecans
240 ml1 cup Unsweetened shredded, dried coconut
¼ teaspoon salt
½ cup pitted medjool dates, unsoaked
To make the crust:
Put the walnuts, coconut and salt into a food processor and process with the S blade until blended and coarsely ground. Add the dates and process until the mixture breaks down into coarse crumbs and just begins to stick together. Do not over process.
To make the tart:
Scoop the crumbly crust into a 9-inch pie plate or tart pan. Use a light circular motion with your palm and fingers to distribute the crumbs evenly along the bottom and up the sides of your pan to make a ¾-inch lip. Finally, press the crust down, starting at the pan’s center and moving outward around the bottom and upward on the sides. Be sure to press well where the bottom meets the sides of the pan.
Put the crust into the freezer for 15 minutes.
While the crust is chilling, make the tart filling. Put 1½ cups of the blueberries, along with the dates and the lemon juice, into your blender or food processor, and process till smooth.
Transfer the mixture to a medium bowl and add the remaining berries. Stir gently until combined.
Remove the crust from the freezer. Add the filling and smooth it with a spatula. Refrigerate for at least 1 hour before serving. Covered and refrigerated, the tart will keep safely for three days.
You can make this tart with a variety of seasonal fruits such as blackberries, cherries, or peaches, singly or in combination. With peaches, try adding ⅛ teaspoon ground nutmeg.
Walnut crust will keep for one month in the refrigerator or three months in the freezer.