Equipment
* optional
Ingredients
Macadamia Date Crust
- 100 g macadamia nuts, raw, unsalted
- 50 g almond flour, blanched
- 80 g medjool dates, pitted
- 15 g cold-pressed coconut oil, melted below 42°C
- 1 g sea salt, fine
Raw Cashew Pastry Cream
- 150 g raw cashews, soaked for 4 hours, drained
- 60 g coconut cream, scooped from the top of a chilled can
- 50 g agave nectar
- 40 g cold-pressed coconut oil, melted below 42°C
- 30 ml filtered water
- 1 vanilla bean, split and seeds scraped
Garnish
- 150 g fresh strawberries, hulled and thinly sliced
- 10 g agave nectar, slightly warmed below 42°C for glazing
Nutrition (per serving)
Method
Place the raw cashews in a bowl and cover with water. Let soak at room temperature for 4 hours to soften. Drain and rinse thoroughly before use.
In a food processor, pulse the macadamia nuts and almond flour until they resemble coarse sand. Add the pitted dates, melted coconut oil, and sea salt. Pulse until the mixture is sticky and holds together when pinched.
Divide the crust mixture evenly among 6 silicone tartlet molds. Press firmly into the bottoms and up the sides to create delicate, even cups.
Place the molds in the freezer to set the crusts while you prepare the filling.
In a high-speed blender, combine the soaked cashews, coconut cream, agave nectar, filtered water, and vanilla bean seeds. Blend on high until completely smooth, scraping down the sides as needed.
Reduce the blender speed to low. Slowly drizzle in the 40g of gently melted coconut oil, keeping the temperature below 42°C/108°F to maintain the raw status of the dish. Blend just until emulsified.
Remove the set crusts from the freezer. Pour the raw cashew pastry cream evenly into the cups, filling them almost to the top edge.
Transfer the filled tartlets to the refrigerator. Chill until the cream is completely firm to the touch.
Unmold the chilled tartlets. Arrange the sliced strawberries in an overlapping, circular rosette pattern on top of each tart. If desired, lightly dab the berries with slightly warmed agave nectar using a pastry brush for a glossy finish.
Chef's Notes
- Using cold-pressed, unrefined coconut oil is essential for this recipe. Its high melting point acts as the structural setting agent for the raw cream, simulating the firmness of cooked starches found in traditional crème pâtissière.
- For a professional patisserie finish, brushing the berries with gently warmed agave nectar perfectly replicates the traditional apricot nappage used in classic French fruit tarts.
- Ensure the coconut cream is scooped exclusively from the solid top portion of a chilled can of full-fat coconut milk to avoid adding excess water, which could break your delicate emulsion.
- Soaking the cashews is a crucial step. It softens the nuts to achieve a silky mouthfeel while also neutralizing enzyme inhibitors, making the dessert significantly easier to digest.
Storage
Refrigerator: 3 days — Store in an airtight container. The crust will soften slightly over time.
Freezer: 1 month — Freeze without the fresh strawberry garnish. Thaw in refrigerator before serving.
