Raw Peach & Macadamia Cream Tart

raw-peach-macadamia-cream-tart

I was recently sent a bag of macadamias from Australian Macadamias (which I am truly grateful for) and I have compiled a list of recipes that I would like to create and share with my readers. For my first recipe, I bring you this Raw Peach & Macadamia Cream Tart. I have combined some of the elements from my Raw Lemon Tart and Raw Carrot Cake with one of my favourite summer fruits, peaches.

This recipe suggests using cling wrap when preparing the base, as it makes life a whole lot easier. However, if you are trying to avoid plastic, then you can press the mixture straight into the tart pan (or pie dish). You may find it harder to remove the base this way, so you may need to serve it from the pan. I also found that the base is quite soft and is best kept in the freezer. You may want to divide the recipe over two smaller tart pans as would keep the base a little firmer that way

Getting to back to my bag of macadamias, there are a number of recipes that I will be sharing with you as it gets closer to Christmas in my '12 Days of Healthy Christmas Recipes'. So watch this space! I will be sharing dishes for the ultimate healthy Christmas feast.

In the meantime, hope you enjoy my latest creation.

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raw-peach-macadamia-cream-tart

Raw Peach & Macadamia Cream Tart

Serves 12

Ingredients

Crust

  • 12 medjool dates, pits removed
  • 1 cup macadamias
  • 1 cup dessicated coconut

Macadamia cream

  • 2 cups macadamias, preferably soaked for 2-4 hours
  • 2 tablespoons lemon juice
  • 2 tablespoons coconut oil, melted
  • 1/3 cup organic maple syrup
  • Water, as needed (I added 3/4 cup)

Topping

  • 2-3 peaches, sliced
  • 1 tablespoon lemon juice

Method

To make the crust, process the medjool dates, macadamias and dessicated coconut in a food processor or high speed blender until it resembles fine crumbs and sticks together when pressed. Place mixture into a tart pan or pie dish lined with cling wrap and press to form the crust. Place in the freezer for a minimum 6 hours, overnight preferably.

To make the macadamia cream, blend all ingredients in your blender until smooth, adding in some water as needed. Then place in the refrigerator until the crust is ready.

To assemble the tart, remove the crust from the tart pan (or pie dish), remove the cling wrap and place the macadamia cream in first, then top with the peaches. Then sprinkle the lemon juice over the top to keep the peaches fresh.

Serve immediately, or store in the refrigerator to keep fresh.


vanessa-vickery-bio

Vanessa Vickery (or Ness as she is also known) is a qualified nutritionist and a mother of two energetic toddlers. She created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible information, as well as offering valuable products and services that promote motivation, empowerment, self-belief and happiness. She is also the author of the eCookbook, BecomingSweet – say yes to dessert again! Come say hello and follow Ness onFacebookInstagramTwitter & Pinterest.

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