the taste space

Raw Strawberry Cream Tart

Posted in Mains (Vegetarian) by Janet M on July 12, 2012

I am making babies.

(It is true that Rob and I recently celebrated our “common law” status after a year of living together, but I am not talking about our eventual (not now) cute kids)

I am talking about squash babies!

It looks like my hand pollination of the kabocha squash was successful, with at least 2, maybe 3 baby squashes rapidly ballooning in size. This kabocha squash business is actually very high maintenance. Not only do I water them twice a day, I now inspect the blossoms to scout out the females. I am not leaving anything to chance and work my magic before the bees come a-buzzin. Seems to be working so far!

Just late last week, Melissa Clark at the New York Times had a post (and video) about eating squash blossoms. The best part? They weren’t deep-fried! Her recipe was for a simple cheese and tapenade filling that used the blossoms as a wrap. While Rob and I nibbled on a few male blossoms this weekend, we’ll have to see how I incorporate them into a bona fide meal. Somehow, I feel like it is more about the filling then the wrap, since it just tasted like a sweet veggie wrap!

I seem to be late with all my strawberry loving this year, but the strawberries keep coming! Looks like the second round might be knocking.

This, however, was my birthday cake from my brunch. I was inspired by Lisa’s raw strawberry tart, not only because it was topped by loads of strawberries, but also because the cream of the tart wasn’t based entirely on cashews. Instead, a frozen banana is whipped inside to create a creamy, looser filling, of which strawberries are nestled overtop. Although it seemed like just a simple garnish, the fresh mint and grated coconut added the extra dimension to make this a special cake. Because this tart is made with frozen banana, it is best eaten fresh. I swear the base was a more creamy yellow a few hours before I took the photos but I had problems with oxidation again! Arg! ;)

This is being submitted to this week’s Weekend Herb Blogging, hosted by Anca, Healthy Vegan Friday and to this week’s Wellness Weekend.

Raw Strawberry Cream Tart
Adapted from Vegan Culinary Crusade

1 cup raw almonds
1/2 cup raw Brazil nuts
1/3 cup Medjool dates, pitted, soaked and drained
1/2 tsp vanilla extract
pinch of sea salt

1/4 cup cashews, soaked at least 2 hours then drained
2 tbsp water
1 banana, peeled, sliced and frozen
zest of 1 lemon

2 cups strawberries, chopped
1 tbsp fresh mint, thinly sliced
1 tbsp unsweetened shredded coconut

1. In food processor fitted with an S-blade, pulse to grind the almonds,  Brazil nuts and salt until almost finely ground. Drop in the dates and vanilla and allow to combine. If it is too dry, add in some water. Press into a 9-inch springform pan or pie glass. Don’t forget the sides, too. Wipe the food processor clean.

2. In food processor fitted with an S-blade, combine the cashews and water until a thick paste is formed. Add the banana and lemon zest and continue to process until completely smooth. Spread evenly overtop the prepared pie crust.

3. Top tart with chopped strawberries, and scatter mint and coconut overtop. Chill until serving.

Serves 6.

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23 Responses

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  1. sprint2thetable said, on July 12, 2012 at 8:18 AM

    Congrats on your recent common law anniversary, and on you successful squash-mating. Ah, modern relationships. ;) I love squash blossoms – will you be posting your creation?

    Love this tart – all of your raw dessert creations have has be drooling lately!

  2. Flavors of the Sun said, on July 12, 2012 at 11:16 AM

    One year is indeed an important anniversary–congrats! I love the idea of this tart. Not only is it healthy, it is gorgeous as well.

  3. Gabby @ the veggie nook said, on July 12, 2012 at 3:10 PM

    Congrats on your common law anniversary! So exciting! Also yay for squash babies :)

    This tart looks awesome- I love the trick of blending a frozen banana into the filling to add bulk. I use that trick myself in raw desserts since it adds sweetness and makes the whole thing lighter than if you used more nuts! I totally feel your strawberry love too- we might as well gorge on them while we can!

  4. Joanne said, on July 12, 2012 at 9:27 PM

    You are quite the fertility specialist. :P Are you sure you shouldn’t be doing your residency in ob/gyn instead of path? :P

    This tart is gorgeous! I love the banana added in. Nut-based raw desserts can be so heavy but I bet the banana really lightens the whole thing up!

  5. Gena said, on July 13, 2012 at 9:53 AM

    Oh my gracious, what a beautiful dessert!

  6. Sonnet said, on July 13, 2012 at 10:06 PM

    OMG, I LOVE this! I will absolutely make it this week! It’s been pinned!

  7. elena said, on July 16, 2012 at 5:34 PM

    Congrats dear Janet..this cake is beutiful and very good, thanks for your recipe….kiss elena

  8. Ella @ Lifeologia said, on July 16, 2012 at 6:19 PM

    Beautiful Dessert!
    I wonder if your boyfriend will still gasp at the words ‘making babies’!!! ;)
    Congrats on the big step – and you are a super girl for making this lovely dessert to celebrate ;)
    Kisses to the ‘babies’ ;D xoxo Ella

  9. Richa@HobbyandMore said, on July 17, 2012 at 8:02 PM

    that is an absolutely gorgeous tart! love the pretty coconut flakes on top and the fresh mint. makes it look like a piece of art!

  10. Genevieve said, on July 18, 2012 at 1:35 PM

    This tart is beautiful and sounds perfect for a summertime brunch. I love the combination of fresh strawberries with mint and coconut, and I think the banana would add a nice creaminess and flavour to the filling too!

  11. [...] I was away last week and Rob was in charge of watering the garden. I knew one of our squash plants was not doing so well after the scorching heat wave. I was already mentally prepared for the loss of a squash plant. Four plants in a small planter was probably not the best idea anyways. Even if 1 of the plants die, at least I will have 3 squashes. [...]

  12. [...] ‘raw’ (no-baking) recipes that she has, including my favourites: raw key lime pie and raw strawberry cream tart. [I should note that she adapted this particular recipe for cocoa nibbles indirectly from Ricki of [...]

  13. [...] ‘raw’ (no-baking) recipes that she has, including my favourites: raw key lime pie and raw strawberry cream tart. [I should note that she adapted this particular recipe for cocoa nibbles indirectly from Ricki of [...]

  14. lauren stewart said, on September 6, 2012 at 6:22 PM

    how do you take such good pictures of the food? my pictures always come out terrible!

    • janet @ the taste space said, on September 6, 2012 at 8:35 PM

      Aww, thanks for the vote of confidence! I really don’t do much but I try to use daylight from the late afternoon. It makes such better diffuse colours.. otherwise, I just snap away at a few different angles. :)

  15. JadeSparX said, on October 19, 2012 at 6:46 PM

    Looks and sounds divine :) I think I may have to make this for a ((my)) birthday next year!! :)

  16. heathergfc said, on May 17, 2013 at 6:53 AM

    My jaw just hit the floor! Amazing dessert! And all raw. Love, love, love! Good luck with the squash babies!!

    Heather

  17. […] Raw Strawberry Cream Tart – Let’s start with dessert first! This fresh, seasonal dish has many decadent components, but mint finish is just enough to make it seem bright and light! […]

  18. […] Indulgence: Raw Strawberry Cream Tart from Janet @ the taste […]

  19. […] to start. Her recipes are killer and I have enjoyed everything I have made thus far, including: Raw Strawberry Cream Tart, Raw Mango Energy Bars, Kale Granola, Almost Raw Chocolate Banana Crepes with Almond-Coconut […]

  20. Sofya said, on June 29, 2013 at 4:08 PM

    Amazing looking tart! It inspires me to try it! Thank you!


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