30 Mar 2013

jewel fruit tart with caramel almond filling


This simple recipe is sure to please those skeptical that delicious desserts can also be healthy. Although there is nothing like a fresh-picked bowl of berries in the summer, I love the way frozen berries glisten with frost; I think they look like gems or jewels. Jewels packed with anti-oxidants! The beeest kind. 


I made this tart for a friend's housewarming party this evening, which I am looking forward to attending. The new house is right by the beach and the weather is gorgeous today so I anticipate a beach walk tonight, after we all enjoy the berry goodness positively overflowing in the walnut raisin crust of this recipe. 


I was going to keep it extremely minimal and just make the crust then fill it with fruit and be done (to be honest, extremely minimal would be just bringing fruit... but too bad) but I decided to make an almond caramel filling that I put the berries on top of. You can leave it simple or add the sweet filling - up to you, as always!


fruit tart with caramel almond filling: 

Crust:
2 cups walnuts
2 cups raisins

Filling (optional but recommended):
1/4 cup almond butter
1/4 cup melted coconut oil
1/4 cup maple syrup or 1/2 cup date paste
1/2 teaspoon cinnamon
Water, if needed

Topping
3 cups frozen berries (or however much you want)
1/2 cup goji berries

To make the crust: pulse the walnuts in your food processor until they become a rough flour. Add the raisins and process until it stick together, forming a rough dough. Press into a tart tin. Put in the fridge and let it set for about 2 hours (this is preferable but not absolutely necessary). 

To make the filling: blend all the ingredients until smooth. Spread gently into the bottom of your tart crust and then let it harden in the fridge for 30-60 minutes. Now top the tart off with all the berries, slice and serve! 

33 comments:

vanessa said...

Woooowwwwww....this looks divine. Too pretty to eat - almost ;)

I agree on the frozen berries - totally jewel-like!

Emily von Euw said...

Haha thank you =) xox

The Vegan Cookie Fairy said...

Hmmmm, beautiful! I LOVE berries but sometimes find them a bit too tart, so an almond caramel filling is just the thing to add some sweetness.

Koko said...

What an awesome housewarming dish! Pretty sure all of your friends will be moving house now, just so they can get one of these from you ;-)

Now I feel guilty that all I brought to my friend's housewarming on Saturday was wine....haha!

Emily von Euw said...

Lol Hmm well if they move here then I can steal their new beach house ;)
Hey now, wine is always appreciated! x

Emily von Euw said...

Ah I see... yeah problem solved! I know what you mean ;)

Tania Tdesign said...

Wow this looks incredible, what a gorgeous and delicious dish! Can't wait to try it, might have to pop down to the shops to get some berries so I can make this today. Thank you so much for sharing! x

Emily von Euw said...

Thanks, Tania! ;)

Anonymous said...

How do you make almond butter? Thanks.

Sarah said...

This looks so yummy! I can't wait to try it! It would be perfect for summer berries!

Emily von Euw said...

If you have a high speed blender, you just blend the almonds until they turn into butter. You could also try it in a food processor. =)

Emily von Euw said...

Thanks! Yes yes =)

Silvia said...

All your recipes look fabulous. I cannot wait to try them all.

Becca said...

Do you think I could replace the raisins with dates? Looks delish!

Emily von Euw said...

Definitely! :)

yogajenta83 said...

This looks great! :-) Do you think it is possible to switch the almond butter with cashew butter? And the walnuts with eiter coconut flour or cashews? I am allergic to almonds and walnuts you see :-)

Emily von Euw said...

Thanks :) All of those are perfect substitutions!

Rubi Ruiz said...

I made this last night for a group of friends. It was a hit! What a delicious and simple recipe! It was totally wiped out within minutes. Thank you!

Anonymous said...

This looks incredible! Am having a dinner party on saturday night and want to make it for dessert- what size tart dish did you use?

Emily von Euw said...

Ohh maybe 9 inches? :)

leanna sveen said...

I LOVE this tart! I think I'm actually going vegan because of you, or at least cutting out all processed foods, which I hadn't planned on doing. But then I stumbled across your blog and I've completely fallen in love with your relationship with food and your recipes! You're amazing, and thank you :).

Emily von Euw said...

Hurray, So happy to hear that! Whole foods are the good foods!! :D

john said...

This looks great. Is there another fruit I can substitute for goji berries? My local store doesn't have them. Thanks for your wonderful blog!!

Emily von Euw said...

Sure! Anything you like.

vivian vindu said...

Hi, I'm going to try this recipe tomorrow morning. I just wondering if you use oven to make this? Thanks!

Emily von Euw said...

Nope! No oven needed :)

Maayan from Israel said...

Hi!
Just wanted to say THANK YOU !!
This pie is absolutely amazing..

Anonymous said...

Hi Emily
I have a small problem...
.I am completely addicted to this tart. I HAVE to have it made and pre-sliced into singe portions in my freezer so I can have it whenever i feel the need...which is far too often!! I have a similar problem with your summer rolls...the dipping sauce is to die for. Everyone i have made them for is in love also :) I received my copy of your book yesterday, which is amazing....and after only a quick read so far, feel many more problems with addictions to your recipes coming on. Absolutely love your recipes, you are so talented, thanks so much xx

Silver S said...

if you use the berries as frozen, they difficult to eat straight away, and if you let them defrost then the juices are watery...... if defrosted, berries become 'pulpy' what do you suggest?
Silvana

Emily von Euw said...

@Silver 8 - I personally like to eat them frozen :) Just use fresh berries!

Elsa said...

This was soooo good! I added some cocoa to the filling, swapped coconut oil for olive and thawed raspberries for the gojis. To be honest I didn't have very high expectations but it totally nocked my socks off, thank you for the recipe!

Anonymous said...

I made this for my school assessment, and it was brilliant! I added butter to the crust because i found it couldn't hold its shape very well unless there was something to set it , also i swapped frozen berries for home made chocolate circles (coconut oil and cocoa), the tart was perfect and that filling is so delicious! :)

marissa said...

I've made these for 3 different events and everyone has raved about the wonderful dessert! And its so simple and quick to make. Thanks so much!