MASCARPONE ALMOND TART😍
Happy 4th of July everybody! Kicking today off with a no bake tart you’ll be making for 4th of July and allll summer long – you would never be able to tell that this crust is vegan and gluten free because it is a BOMBSHELL in the flavor department. Top it off with a lusciously creamy mascarpone (or vegan cream cheese) topping and try not to inhale it before you make it to your BBQ.
Makes 8-12 servings.
Ingredients:
For the Vegan, Gluten-Free Crust:
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1 cup almonds
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¾ cup pecans
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½ cup coconut flakes
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3 tbsps coconut oil
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32-34 pitted dates
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1 tsp salt (omit if using salted nuts)
For the Mascarpone tart:
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16oz mascarpone cheese (substitute for vegan cream cheese to make this vegan)
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Zest and juice from 1 lemon
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2 tsps vanilla extract
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¼ cup powdered sugar
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¼ tsp salt
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Strawberries and blueberries for topping (or your favorite fruit)
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1 tbsp hot water
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1 tbsp honey
Directions:
For the Vegan, Gluten-Free Crust:
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In a blender or food processor, add the dates and pulse until you reach a chunky crumble.
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Add the nuts, coconut flakes, coconut oil, and salt, and pulse until a crust is formed. It will still be a bit crumbly, but as long as it holds together when you pinch it, it’s done. If it does not hold together, continue adding dates until the crust holds together.
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Place in a tart pan or square glass pan and use your fingers to push the crust into the pan, forming some up the sides as well.
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Freeze for 15 minutes or refrigerate for 30.
For the Mascarpone Tart:
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Mix together the mascarpone, lemon juice, lemon zest, vanilla extract, powdered sugar, and salt with a fork until well incorporated.
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Add to the tart crust and spread out in an even layer. Refrigerate until firm (about 30 minutes)
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In a bowl, mix together the water and honey until incorporated.
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Place fruit on the tart, and brush with the honey water mix. Serve and enjoy!