Coconut Cherry Custard Tart

Shortbread Crust:

1 cup unsweetened shredded dried coconut

1 cup raw walnuts (unsoaked)

1/4 tsp sea salt

6 pitted medjool dates

Place the coconut, walnuts and salt in the food processor fitted with S blade and process until finely ground.  Add the dates and process until the mixture begins to stick together.  Don't overprocess.  Press into a tart pan or pie pan.  Set aside.

Filling:

1-1/2 cups young coconut meat (from 3 coconuts)

1/3 cup light raw agave syrup

1/2 cup water

1 Tablespoon freshly squeezed orange juice

1 tsp pure vanilla extract, vanilla powder or 1 vanilla bean

1/8 tsp sea salt

1/8 tsp almond extract

pinch tumeric

2 Tablespoons raw extra virgin coconut oil, melted

1 Tablespoon soy lecithin powder (optional)

1 package frozen cherries (10 oz), thawed and drained (1-1/2 cups) or fresh pitted cherries

3/4 cup sliced raw almonds

Place coconut meat, agave, water, orange juice, vanilla, salt, almond extract and tumeric in a blender and process until very smooth.  Stop occasionally to scrape down the sides of blender jar with a rubber spatula. 

 Add the coconut oil and optional soy lecithin powder and process until smooth.  Pour the custard into the prepared shortbread crust that has been pressed into a tart pan.  Place the cherries on the cream and press them in slightly.  Scatter the sliced almonds on top.  Chill in the refrigerator for at least 2 hours before serving.  Covered with plastic wrap and stored in the refrigerator, Cherry Custard Tart with Sliced Almonds will keep for 2 days.  I made this for our family Christmas gathering in 2011.  Every single person there loved it!  It's amazing and one of my very favorite decadent and gourmet desserts!  Looks very pretty too!

From Raw for Dessert by Jennifer Cornbleet