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LIve Berry Tart with Almond Crust
Raw Food Made Easy, by Jennifer Cornbleet ---sent in by Susan B.
A refreshing and very simple fruit dessert that requires no cooking!
Almond Crust
530 ml2 1/4 cups ground almonds
180 ml3/4 cups pitted medjool dates
1 ml1/4 teaspoon salt
Filling
950 ml4 cups fresh or frozen berries* (thaw and drain well, if frozen)
180 ml3/4 cup pitted medjool dates, soaked in a bowl with water to cover for 1/2 hour and drained
15 ml1 tablespoon fresh lemon juice
To make the crust:
Place the almonds, dates, and salt in a food processor fitted with the S blade and process until the mixture resembles coarse crumbs and begins to stick together.Scoop the crust into a 9- or 10-inch pie plate, tart pan, or, ideally, a springform pan . Use a light circular motion with your palm and fingers to press the crumbs firmly and uniformly along the bottom and up the sides of the pan, leaving a 3/4-inch lip of crumbs along the sides. Place in the freezer for 15 minutes.
To make the filling:
Place 1 & 1/2 cups of the berries along with the dates and lemon juice in a blender and process until smooth. Transfer to a mixing bowl, add the remaining berries, and mix well. Remove the crust from the freezer. Pour the berry filling into it and press down with a rubber spatula.
Chill for at least 2 hours before serving. The tart may be enjoyed cold, at room temperature or warmed in an oven that has been preheated to 200 degrees F. Turn off the oven, insert the tart and let it warm for 15 minutes.
* This recipe can be made successfully with blueberries, blackberries, pitted cherries, or sliced peaches (add 1/8 teaspoon nutmeg to mixture, if desired).