Fresh Fruit Tart with Chocolate Brownie Crust (raw)
This dessert is so light and refreshing but not easily forgotten. You can make it all year round and just change out the in season fruit for the topping. Great for summer parties or dinners.
Makes 4 small tarts
For the Chocolate Brownie Crust:
2 Cups Raw Almonds
2 TB Agave Syrup
2 TB Maple Syrup
1/2 of One Fresh Vanilla Bean
1 TB Coconut Butter
1/4 Cup Cacao Powder
Pinch of Sea Salt
Chocolate Brownie Crust In a food processor, process the almonds until they become a fine meal. Then add the rest of the ingredients and process again until a ball forms. Take out the moist dough and divide it between 4 4″ tart pans with removable bottoms. This mixture is rather moist and sticky at this stage, so the easiest way to press it into the tart pans is to place plastic wrap over it and press down on top of the plastic wrap until firmly pressed and shaped into the tart pan. Leave the wrap on them and place them in your freezer while preparing the creme filling.