28 Dec 2012

vanilla blueberry tart


Holy walnuts, this is delicious. The filling is basically just an awesome blueberry-banana smoothie and the crust is walnuts and dates. You're gonna love my nuts (or be disturbed by my grotesque and obscure sense of humour). In any case, you actually will love this recipe, which includes nuts. Owned by me. Making them my nuts. So you will love my nuts. HAH.


Try to get organic blueberries, since you just need frozen ones it'll be easier to find them. If you'd like to use less nuts in this recipe then sub in another banana instead of a cup of cashews in the filling. The cashews do make it creamier though, so it just depends on what you like.

My food processor broke down when I was trying to make the crust so we ended up returning it and buying a new one - but not before I finished this recipe. I cut up the dates and nuts for the crust BY HAND. So it looks a bit rustic. It made me appreciate my food processor a tad more intensely. 


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vanilla blueberry tart: makes one large tart and a few smaller ones

Crust:
1 1/2 cups walnuts
1 1/2 cups dates

Blueberry filling:
1 cup cashews
1 cup dates
1 tablespoon melted coconut oil (optional) 
2 cups frozen, organic blueberries
1 banana
seeds from 1/2 vanilla pod (or 1 teaspoon vanilla extract)

Cashew Cream:
1/4 cup cashews
1/4 cup agave syrup
seeds from 1/2 vanilla pod
water, if needed

To make the crust: pulse nuts in your food processor until crumb-sized. Add the dates and pulse until it all sticks together. Press into the bottom of a tart shell or spring form pan.

To make the filling: blend all ingredients until smooth, adding as little as possible to keep it creamy. It should taste RIDONKULOUS. Pour onto your crust and let it set in the freezer overnight. (I lined my tart tin with whole blueberries then poured my filling around them so it looked cool when I removed the tin.) 

To make the cashew cream: blend all ingredients until smooth, adding as much or as little as you need. Slice and serve with fresh blueberries.

43 comments:

Anja said...

Looks marvelous!!

Pearl said...

How was your christmas? What raw food creations did you end up making for the day? :)

Julie said...

Simply gorgeous!! ♥

Susan said...

Beautiful presentation, Recipe sounds delicious!

Natalia said...

Wow, this looks so delicious! I will have to try it!!!

Emily von Euw said...

I had a wonderful Christmas, spent with family and friends :) We enjoyed my chocolate caramel tart with orange & sea salt, and also a gigantic salad!

x

Valery said...

This looks delicious. I think that the 'rustic' look is just charming. (and I can appreciate the time that it takes to do it by hand!)

Anonymous said...

I love your recipes! They are always so easy to do and I always have the ingredients in my pantry. So here I go! thanks cb

Amy said...

This tart is so beautiful Emily :)! It sounds delicious, I am missing blueberries right now. Hope you have a wonderful New Years :)!

sally may mills said...

This sure isn't 80:10:10 but it looks amazing and no doubt tastes rather naughty.

Emily von Euw said...

haha no doubt, sally. i try to make it clear that a lot of my diet is fruit, salad, juice, etc. and that the recipes i post are not what i eat all day, all the time. they are calorie dense but also nutrient dense - and a fun way to get our fat content for the day. :)

Emily von Euw said...

Thank you, Amy ;D

x

lysa jordan said...

Oh wow, I am making this when I come home. It looks delicious!!

Laura Strate Madsen said...

I absolutely love your blog! My mouth waters every time I check it out. :) I apologize if you've already addressed this, but I am curious about the quantity of fruit/veggies/cooking ingredients you go through in a given week. What does your grocery list look like?

Emily von Euw said...

Hurray! Let me know how it goes.

Emily von Euw said...

Thank you! Well, I will answer anyway.
I tend to eat about 5-7 fruits a day, 3-6 cups of greens (in salad and smoothies) and maybe 3-5 vegetables. But if I am juicing, I pretty much double that.
So multiply that by 7 and there you go! I also eat things like seaweed, dried fruit and nuts, cooked veggies, whole grains, etc.

Anonymous said...

Is that 1/4 *cup* of agave in the cashew cream?

Great recipe, it does in actual fact taste RIDONKULOUS. I can confirm this.

Any chance of a few hints how you got the effect with the cream on the top? Was it piped or have you got some secret method? It looks amazing :)

dk said...

Thank you Emily! Just wanted to tell you I've been stalking your site for weeks. I tried this recipe and took it to a friend's birthday party as her raw "cake". It was a hit. I loved it so very much. Can't wait to try other recipes.

dk said...

Oh and I blogged my try at your recipe and linked back to you, of course. See here: http://www.anaturalpursuit.com/2013/01/vanilly-blueberry-tart-raw-and-vegan.html

Emily von Euw said...

Love it! Thanks so much. <3

Emily von Euw said...

Hahaha that is what I like to hear!

Emily von Euw said...

SCORE! Best adjective for food.
Um I actually just have it in a bowl and I drizzle it on with a spoon lol
I make the cream is the right consistency to do so right before I start. So if it's too thick, I add water, etc.

veggie365 said...

I made this last week, put it in little single-serving ceramic bowls, and my partner and I have been eating it for dessert all week! Best treat ever! Thanks for posting this recipe, truly fantastic!

Emily von Euw said...

You're a genius! Thank you :)

Katrin said...

I did this cake the other day and it turned out to be beyond delicios!! Thank you for sharing. I love your blog!!

Emily von Euw said...

Phew! :) Thank you, Katrin.

xox

Aida said...

Looks awesome

Thank you

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xxkatrin said...

I made this a week ago and it was so delicious. Didn´t turned out to be as estetical beautiful as yours ;) But it sure tasted good! Love your blog :) Are you on instagram as well?

xxkatrin

Emily von Euw said...

I wish! You need a smartphone or iphone to have it though and I have a really old school one. ><

Katrin said...

I see! I linked to your blog from my photo at least since I didn´t know you on instagram. I love love your blog!!! Cant say it enough :)

Emily von Euw said...

Terrific - thank you so, much, Katrin!

Omar Abd Alaziz said...

awesome

Perplexus Epic

Bo Wildschut said...

Emily, I have a little question.
I just made the tart, and it's now chilling in the freezer.
I want to eat it tomorrow evening with friends, when do I have to put it out of the freezer? 1 hour before eating? Or just put it in the fridge then?

Dave and Em said...

OH. MY. GOD. YUM!

I made this for my moms birthday and everyone loved it, so easy and so delicious.

Thanx!

Anonymous said...

I just made this today and i LOVE LOVE LOVE IT! thank you <3

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Raw Yoga Diva said...

Want to make this for my students after yoga class next week. How long will it be good in the freezer. Was thinking of making it ahead.
Looks amazing!!!
Sandra

Paige Bowman said...
This comment has been removed by the author.
Paige Bowman said...

Hi there! Thanks for your blog. It's really great. I'm kinda new to the raw diet, so I had a couple q's about your recipe if you don't mind. If it's a freeze over night recipe do I need to let it defrost before serving? I live in France, and cashews are neither local nor affordable.....but walnuts and hazelnuts are (hooray!). Could I swap out walnuts or hazelnuts for the cream?

Emily von Euw said...

@Paige Bowman - letting it thaw a little is a good idea. And yes you can use walnuts :D

Mariann said...

Hey Emily, i made this at the weekend and it went down a storm with the family. I only had half the amount of blueberries but did have a full bag of frozen blackberries raspberries and cranberries so chucked them in instead.YUM!
A brilliant website thank you xxxx

Anonymous said...

I just made this tart and only added chia seeds to the cream. I can't wait for the cream to set! Thanks for this great recipe, greetings from Austria!

Home brewed said...

Nice combination