Raw Fruit Tart


For Crust-

  • Grind both almonds and pecans in food processor until fine.
  • While food processor is turned one, add one date at a time to nut mixture.
  • Add cinnamon and ginger or other combination of spices.
  • Process until the mixture is fully incorporated and the texture is sticky and holds together when you roll it in a ball.  Additional dates may be added.

For Custard-
  • In clean food processor, combine all custard ingredients until smooth

  • In a tart pan or pie pan, press crust mixture to the bottom and sides of the pan.  Try to get crust as thin as possible without making holes.
  • Pour custard in the middle of the crust and smooth out to the edges.
  • Layer freshly cut fruit on top of custard to make the tart look pretty.
  • Place tart in refrigerator at least one hour before serving so the tart can set and become stiff to make it easier to cut and serve.
  • Enjoy!


For Crust

  • 1 Cup Raw Almonds (soaked over night, drained, rinsed and set on counter to dry)
  • 1 Cup Pecans
  • 5 Medjool Dates
  • 1 Tsp Cinnamon
  • 1/2 Tsp Ginger

For Custard

  • 2 slightly ripe large bananas- peeled 
  • 1 Mango- peeled and seeded
  • Juice from 1/2 of a lime
  • Raw Honey to taste

Any combination of desired fruit for top.  I used blood orange, kiwi, strawberries and blueberries.


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