This tart is lovely and light but satisfying and filling at the same time. I wanted to cling onto summer for a little while longer and this tart helped me do just that! It transports you for a second to a tropical island – the flavours remind me of piña coladas! I also love the bright colours; it’s like a ray of sunshine This really would be the perfect summer desert!
This tart is gluten free, dairy free & sugar free so it’s fabulous for your body! All of the ingredients are packed full of vitamins and nutrients that help your body work at its best and fight off disease. So you can enjoy every bite without any guilt! It’s impossible to have just one piece!
1 cup pecan nuts,
1/2 cup brazil nuts,
1/2 cup walnuts,
1 cup pitted dates,
pinch of pink himilayan salt.
1 mango peeled and sliced,
1 cup chopped pineapple,
1 cup cashews (soaked overnight),
1 tbs pure honey,
Zest of 1 lime,
1 tbs coconut oil.
Preheat oven to gas mark 6. Add all of the base ingredients apart from the dates into a food processor and process until you have a coarse meal. Add the dates and process again until the ingredients stick together when pressed between your fingers.
Pour the sticky mixture into tart tin lined with baking paper. Press the mixture down with the back of a plastic spoon so that it evenly covers the base and sides of the tin. Punch holes around the bottom with a fork and bake for 15 minutes, until brown. Once is done, leave to cool in the fridge for 1/2 hour.
While the base is baking, make the filling. Add the cashew nuts to the food processor and process until finely ground. Add the other filling ingredients and process until a thick paste has formed.
Remove the base from the fridge, pour the filling in and spread evenly. Put the tart in the freezer for a three hours to set. Then sprinkle over lime zest, serve and devour!! store in the fridge.