
Berries are such a great source of nutrients called polyphenols, which make them and the foods they are mixed with a lovely slow energy releaser, perfect to avoid those unwanted energy highs and then lows after eating refined sugar. These tarts are wonderful for when you are entertaining guests and need an easy and cool-looking dessert.
Ingredients
Makes 4Canola oil, for greasing
Crust:
1/2 cup Medjool dates, pitted1 cup pecans
Filling:
2/3 cup plain cashews, soaked (see cooks' note)1/4 cup Medjool dates, pitted
Seeds from 1 vanilla pod
Fruit:
Large handful of blueberries (about 1/4 cup)Large handful of raspberries (about 1/4 cup)
Large handful of blackberries (about 1/4 cup)
To serve:
Leaves from 1/2 bunch of fresh mint or basil
Step 1
Grease four (5-inch) individual, loose-bottomed,fluted or straight-sided tart tins and set aside ona tray.
Step 2
Place the dates and pecans for the crust in a foodprocessor or mini blender and blitz until they start toclump together. Divide this mixture equally amongthe tins. Press the mixture onto the base and up thesides of each one, making sure it is of even thickness.Place in the fridge to set for 30 minutes while you geton with the rest of the recipe.
Step 3
Place the soaked and drained cashews, the datesand vanilla seeds in a food processor or mini blenderalong with 1/2 cup of cold water. Blend until assmooth as possible to give a creamy mixture.
Step 4
Once the tart bases have set and are feeling firm,remove them from the fridge and divide the cashewcream among them. Spread it out evenly with theback of the spoon. Top with the berries and thenscatter over the mint or basil to serve.Cooks' Note
So many people have said to me that when they see a recipe that needs to be started off a little bit in advance, they do not go ahead and make that recipe. So I wanted to give you options here. Ideally, the cashew nuts in the filling would love to be soaked for 4 hours or so in water, but if you are a last-minute Larry—like I can be so often—then just put the cashews into a bowl, pour over some boiling water to cover them and leave them to sit for an hour instead. Once the cashews have been soaked and have begun to soften, then just drain them completely and set aside while you get on with the rest of the recipe.
From Eating Well Made Easy © 2016 by Lorraine Pascale. Buy the full book from HarperCollins or from Amazon.Reprinted with permission from HarperCollins.










