Natalie Wiser-Orozco of The Devil Wears Parsley

Vegan Goldenberry Tarts

Name: Vegan Goldenberry Tarts
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4
Cuisine: French
Ingredients: 1 1/3 cup almond flour; 2/3 cup dried figs, diced; 3 tablespoons coconut oil; 1/4 teaspoon salt; 1 tablespoon water; 1 cup cashews, soaked for at least 2 hours, or up to 6 hours, drained of any liquid; Zest of 1 organic lemon; 2 tablespoons organic lemon juice; 2 tablespoons almond milk; 1 teaspoon vanilla; 1/2 cup coconut butter; 1/4 cup honey; 1 pint goldenberries; 3 tablespoons water; 1 teaspoon honey; Four 4¾ inch tart pans

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Servings

4 tarts

Prep Time

40 minutes

Cook Time

30 minutes

Author:

Natalie Wiser-Orozco of The Devil Wears Parsley

A decadent vegetarian tart using Goldenberries, also known as Cape Gooseberries. Goldenberries have a lovely sweet-tart flavor and jammy texture which pairs well with the lusciousness of cashew cream and sweetness of the fig-almond crust.

Ingredients

For the Crust

1 1/3 cup almond flour
2/3 cup dried figs, diced
3 tablespoons coconut oil
1/4 teaspoon salt
1 tablespoon water

For the filling

1 cup cashews, soaked for at least 2 hours, or up to 6 hours, drained of any liquid
Zest of 1 organic lemon
2 tablespoons organic lemon juice
2 tablespoons almond milk
1 teaspoon vanilla
1/2 cup coconut butter
1/4 cup honey

For the Topping

1 pint goldenberries
3 tablespoons water
1 teaspoon honey

Special Equipment

Four 4¾ inch tart pans

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Directions

For the Crust

Pre-heat the oven to 350F. Assemble tart pan bottoms and rings. Arrange them on a cookie sheet pan.
Combine all crust ingredients in a food processor and turn on for about 10 seconds, or until the figs and almond flour (meal) are well combined.
Divide filling among the 4 tart pans; press up along the sides and bottom.
Bake for 15-20 minutes or until the tart shells are golden brown and set.
Remove from oven and cool on a wire rack for 10 minutes.

For the Filling

It is paramount that you soak the cashews for at least two hours.
Once the cashews have soaked, add them and the remaining filling ingredients to a blender and blend until very smooth.
The filling is fairly dense, so if the blender stops blending because the filling isn't falling back down towards the blades, turn the blender off, and push the filling down, so it can blend again. Repeat until the mixture is very smooth and no longer grainy.
Divide among the 4 cooled tart shells, and spread out so it's even.
At this point, you can cover the tarts with plastic wrap, and place in the refrigerator for a day or two until you're ready to serve them.
Once ready to serve, to remove the chill from the outer ring of the tart pan, place in a 250F oven for a minute or two. This should be enough time to warm up the outermost edge of the tart pan for easy removal.

For the Topping

Remove husks from the goldenberries, and wash.
Add the goldenberries, water, and honey to a small pot and heat over medium-high heat until the goldenberries burst, about 3-5 minutes.
You can use a fork to help them burst. Cool slightly.
Spoon the sauce over the tarts, and enjoy!

Recipe Note

I understand that some vegans are of the school of thought that honey is not completely vegan. I am not vegan, so I used honey in this recipe, but you could easily substitute Maple or Agave Syrup.

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Filed in: Almond Milk, Anniversary Dessert, Cape Gooseberries, Clean, Coconut Oil, Dairy Free Dessert, Dessert, Dried Figs, Gluten Free Dessert, Goldenberries, Ground Cherries, Healthier, Honey, Honeycomb, Mother's Day, Organic California Mission Figs, Organic Lemons, Plant-Based, Tart Crust, Tart Pans, Tarts, Treat, Valentine's Day, Vegan, Vegan Goldenberry Tarts, Vegetarian

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