Summer fruits, all tarted up, just for you.
Inspired by the tempting visions of thousands of French pastry shop windows, this is a sweet treat that shows off summertime’s beautiful fruits in all their glory. And it’s a bold reminder that eating a vegan meal doesn’t have to involve deprivation. These single-serving tarts are pure delight, and especially nice to serve at a small dinner party or romantic tête-à-tête.
- One large or six small almond pecan pie crust(s)
- 1/2 cup cashews, soaked at least two hours
- 1/2 cup flesh from a young Thai coconut
- 2 T. raw honey (or agave syrup if you object to using honey)
- 1 t. vanilla extract
- 1/4 cup water
- Your choice of summer fruits, sliced
Open a young Thai coconut (white husk) with a sharp knife, drain (and drink!) the water, and scoop out the soft flesh with a spoon. If you don’t know how to open a young Thai coconut, a quick YouTube search will bring up a number of instructional videos.
Make your vanilla cream by blending the cashews, coconut flesh, honey or syrup, vanilla extract and water in a high-speed blender until very smooth. Spoon the cream into your pie shells and spread it out evenly.
Top with your favorite fruits and refrigerate until you’re ready to serve them.
Blueberries, strawberries, peaches, cherries and mangoes are all excellent choices.