Top Menu

Tangerine Tart

Raw tart with Tangerine Kiwi & Lucuma

Just whipped this (non- chocolate) Winter (it’s Winter in Australia) treat and had to share it with you all. It’s easy to make, delicious, and raw. This superfood infused recipe will delight the senses and revitalise your body with unbelievable goodness. Packed with antioxidants, good fats, vitamins and minerals this tasty tart is made for sharing! I like to use 100% raw (fresh off the tree where possible), cold pressed, organic ingredients when I make it.

Photo1 (1)

Raw tart with Tangerine Kiwi Lucuma

Crust:

1 cup organic apricots or figs

1 cup desiccated coconut

1/2 cup brazil nuts

Whiz all ingredients together in food processor until crumbly but beginning to bind. You can test this by pinching a little together between your fingers. Line the base of a 22cm tart tray with this delicious raw crust. How easy was that?! Continue on to make filling.

Fruity Filling:

1 cup tangerine juice (or tangy-sweet mandarin juice)

1/4 teaspoon vanilla powder

1/2 cup raw organic coconut oil (make sure you use one you know is dessert-worthy such as Coconut Magic)

2 ripe bananas

2 – 3 tablespoons lucuma powder (a superfood! lovely in smoothies, desserts, raw chocolate, mild tasting and rich in valuable nutrients)

6 sweet ripe kiwi fruit, sliced into rounds

1 large passionfruit, for topping

1 tablespoon extra desiccated coconut, optional sprinkling

Place 3 sliced kiwi fruit at the bottom of tart crust. Whiz first 5 filling ingredients together in the food processor until velvety smooth. Pour half over kiwi fruit, then layer on 2 more sliced kiwi fruit and top with remaining tangerine mixture. Decorate the centre lastly with remaining sliced kiwi fruit, passionfruit, and sprinkle coconut around edges. Yum! Place in fridge 2-3 hours to set, or 1-2 hours in freezer. Serve with lots of love and laughter :)

Stay well! xxx Abigail

Variations: make this dessert with fresh blueberries or raspberries in place of kiwi fruit, sliced stonefruit, or any fruit! Try different fresh juices such as pineapple with summer fruit tarts. Make the filling creamy rather than tangy by using my Rawlicious Cashew Mylk. A vanilla, banana cream pie is amazing created this way. I use dates in place of apricots in the crust when making a creamy fruit tart variation.

, , , , , , , , ,

No comments yet.

Leave a Reply