Peach and Raspberry Tart with Raw Mascarpone

Raw Food Desserts
Crust Ingredients:

1 cup raw almonds*

1 cup raw walnuts*

1/3 cup medjool dates, pitted

1 tsp vanilla extract

pinch of salt

Mascarpone Ingredients:

1 cup cashews, soaked 2-4 hours and drained

1/4 cup water

2 TBSP agave syrup

2 TBSP lemon juice

1/4 tsp lemon extract

1/2 tsp nutritional yeast

1/2 tsp white miso

Garnish Ingredients:

5 small peaches

1 cup raspberries

*Nuts can be soaked, drained and dehydrated.

Preparation:

Crust:

In a food processor pulse the nuts into a fine meal.

Add the dates, vanilla extract and salt.

Pulse until the dates are well incorporated and the mixture begins to clump together.

Press into a 9 inch tart pan.

Mascarpone:

Blend all of the ingredients together until a very smooth, thick texture is achieved.

Garnish:

Score a small x into the bottom on the peaches with a knife.

Bring a large pot of water to a boil.

Add the peaches and allow to cook for 2 minutes.

Remove the peaches and place in a bowl or sink full of ice cold water.

Peel the skin from the peaches.

Slice very thin and set aside.

Assembly:

Add a thick layer of mascarpone to the prepared tart crust.

Add a circle of the peach slices, slightly overlapping each slice on its neighbour.

Fill the centre of the tart with fresh raspberries.

Enjoy!

Recipe Image Source: Lisa Pitman