Raw Berry Tart with a Coconut Pastry Cream (vegan, gluten-free)
I have something for you, just in time for 4th of July celebrations.....and no cooking required! I used to think that making tarts was a complicated process, but it is really quite simple. You will need a 9 or 10-inch tart pan with a removable bottom, which can be found on amazon.com or your local kitchen store. For this recipe I use my standard nut-date crust which is pressed into the pan. Then the filling is added and topped with whatever berries or fresh fruit you have on hand. Raw tarts come together so quickly!
For the pastry cream, I use coconut butter, which is made from both the oil and the meat. We like the brand Artisana, but you can use others. Sometimes it is labeled with different names such as coconut mana or coconut cream concentrate, but it is all the same thing.
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