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Yum Pinch - Fresh Fruit Tart

Fresh Fruit Tart

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Pie Crust:
12 dried dates
1 cup almonds
Pinch sea salt
1/4 cup cocoa powder
3 tablespoons raw honey
Blueberry Pomegranate Filling:
1/2 cup blueberries
1/2 cup solid coconut oil, melted
3 teaspoons pomegranate juice
Strawberry Banana Filling:
1/4 cup sliced strawberries
1/4 cup sliced banana
1/2 cup solid coconut oil, melted
Dash vanilla extract
Blueberries, pomegranate seeds, sliced strawberries and bananas for topping

Make the crust: Place the dried dates, almonds, salt and cocoa powder in a blender and pulse until the mixture is fine and crumbly. Add the honey and pulse until moist. Press into the base and sides of tart tins, then transfer to the freezer to stiffen while you make the filling.
To make the filling, pulse all ingredients for each filling in a blender until smooth. The coconut oil may stiffen when blended with the other ingredients, and if so, place it in the microwave for 20-30 seconds until liquid again. Pour the filling into the tart shells and place in the fridge until stiff, about 30 minutes.
Top the tarts with fresh fruit and enjoy!

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