{recipe} Swiss Apricot Tart

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in Raw Food Recipe

Olive Aguas has presented us with such a delicate yet vibrant tart here ~ truly exceptional!

Swiss Apricot Tart

Switzerland, out of all of the places I have been in the world I would move there immediately if I had the chance! Last summer I visited my cousins in a village near Lake Geneva and fell in love with the country. Looking onto Lake Geneva with the reflection of the Alps, you can not tell which is real and which is the reflection.

Switzerland Valley

Switzerland is one of the most breathtaking places with the Alps standing guard over you at ever turn. We spent the weekend visiting nearby villages, having a BBQ in a cabin way up in the Alps and eating apricots by the dozens!

Carla with Kids at Barbecue

The apricots were so addictively sweet and they were everywhere. I never noticed apricots while living in the States but now I am obsessed with their super sweet flavor. My Aunt made a simple tart with a puff pastry crust and apricots layered over the top. So simple and sweet that I had to make a raw version. This Swiss Apricot Tart has a Vanilla Custard filling over a light White Pastry Crust and topped with lovely apricots!

INGREDIENTS (FOR WHITE PASTRY CRUST)

  • 1 c Cashews
  • 3/4 c Macadamia Nuts
  • 1/4 c Dried Unsweetened Shaved Coconut
  • 2 tbls Coconut Oil, melted
  • 1 tbls Agave Nectar
  • 1 tbls Lemon Juice
  • 1 tbls Lemon Zest, finely chopped
  • 1 tsp Vanilla Powder
  • Pinch of Celtic Sea Salt

INSTRUCTIONS (FOR WHITE PASTRY CRUST)

Process the macadamia nuts and cashews in the food processor until a meal forms. Add the rest of the ingredients and process until the dough is sticky. Empty into a tart pan and firmly press the dough into place being sure to leave a 1/4 inch lip around the edges. Set in the freezer while you prepare the Vanilla Custard Filling.

INGREDIENTS (FOR VANILLA CUSTARD FILLING)

  • 2 c Cashews
  • 1/2 c Agave Nectar
  • 1/3 c Filtered Water
  • 1/4 c Lemon Juice
  • 2 tsp Vanilla Powder
  • Pinch of Celtic Sea Salt

INSTRUCTIONS (FOR VANILLA CUSTARD FILLING)

Blend all the ingredients until completely smooth. Pour into the pie crust and smooth over with a spatula.

INGREDIENTS (FOR APRICOT TOPPING)

  • 6-8 Apricots
  • 2 tbls Lemon Juice

INSTRUCTIONS (FOR APRICOT TOPPING)

Pit and slice the apricots length wise and lightly dip them in the lemon juice. This will prevent the apricots from browning. Arrange them over the top of the tart.

Makes 1 9″ Tart or Pie

PLEASE TAKE NOTE! We were psyched when Olive Aguas agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Olive’s recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Olive and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!

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