The silly thing about this recipe is that it was originally supposed to resemble a cheesecake but to my surprise it was more along the lines of a fruit tart.

Something about it instantly brought me back to nostalgic moments visiting Providence with my Mom and her friends to eagerly line up for the famed Pastiche fruit tart.

Now I’m not saying it tastes anything like that,

However, it hit all the right notes (from the creamy mouth feel, tenderness of the delicate, fresh fruit, and to a crust to solidify its contents) to trigger those happy memories.

And I’m not mad about it!

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No-Bake Cashew Cream Fruit Tart

I N G R E D I E N T S :

Crust:

• 15 dates, pitted

• 1 cup graham crackers (crumbs)

• 1/4 cup vegan butter

• 1.5 cups walnuts

• 1 tsp Himalayan Salt

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

Filling:

• 1.5 cups raw cashews, soaked overnight

• 6 dates, pitted

• 11 oz. coconut cream

• 1 lemon

• 1 tsp vanilla extract

Topping:

• 3/4 cup fresh berries

• 1/4 cup pomegranate arils

• (Optional: Powdered sugar)

M E T H O D :

1. For the filling, soak dates and cashews overnight in enough water to cover by 1 inch.

2. In the meantime create the crust by adding all crust ingredients to a food processor and blending until just combined.

3. Transfer contents to a lined 8” tart pan and patiently press down to solidify.

4. For the filling, drain the cashews and dates then combine all filling ingredients into a high speed blender and process until smooth and consistent.

5. Pour the filling into the tart crust, smooth out, then transfer to the freezer to set for at least 3 hours, or overnight.

6. When ready, top with fresh fruit and dust with powdered sugar. Finally, slice into and enjoy!