Tuesday, June 18, 2013

Tropical Fruit Tartlets

The weather is warming up and the official beginning of summer is just days away. While cravings for freshly baked dessert might not wane with rising temperatures, the desire to stand in a warm kitchen with a hot oven turned on just might. Fortunately, Amber Shea Crawley has given us a plethora of desserts that can be made without the use of an oven in her new book Practically Raw Desserts. These no-cook Tropical Fruit Tartlets are cool and refreshing, which makes them the perfect summertime dessert.

·      1 cup dry macadamia nuts
·      1/2 cup unsweetened shredded coconut

·      1 teaspoon lime zest or juice (optional)

·      1/8 teaspoon sea salt

·      1/2 cup soft golden raisins
·      1/4 cup coconut butter
·      1 tablespoon coconut water
·      1 tablespoon pineapple juice
·      2 small ripe kiwifruit, peeled and sliced
·      1 small ripe banana, peeled and sliced
·      1/2 small ripe mango, peeled, seeded, and sliced
·      6 tablespoons diced fresh pineapple
·      Squeeze of lime juice (optional)

Crust: Combine the macadamia nuts, coconut, zest (if using), and salt in a food processor. Pulse until the nuts are finely ground. Add the raisins and pulse until the mixture is crumbly but sticky and homogenous. Divide the crust mixture between four 4-inch mini tartlet pans with removable bottoms. Press the mixture firmly and evenly onto the bottoms and sides of the pans. Chill them in the refrigerator for at least 4 hours or in the freezer for at least 2 hours, until ready to assemble and serve.
Filling: Combine the coconut butter, coconut water, and pineapple juice in a small bowl. Stir vigorously to combine.
Remove the crusts from the freezer and divide the filling among them, about 1 heaping tablespoon per tartlet, spreading it evenly in the tart shells. Each tart will only get a thin layer of the filling, but that’s ok, because the fruit is the star here. Top with the assorted fresh sliced fruit and a squeeze of lime juice, if desired, and serve immediately.
Snugly wrap leftover tartlets in plastic wrap and store in the refrigerator for up to 2 days.
Yield: 8 servings (4 mini tartlets)

From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press. 

Follow Vegan Heritage Press: FacebookTwitterPinterest