|Fresh raspberries, walnut and coconut butter crust, creamy chevre-lemon-and-honey filling, and a bourbon-based|
caramel sauce. Yep.
Yum! Dessert! it’s time for something healthy...ish.
Now true story - I'm not much of a dessert person. I like something sweet once in awhile, but a) not too sweet and b) no cooked fruit. I HATE cooked fruit. Pie, muffins, chunky jam.. bleeeergh. I also don't really like cake (carrot cake and this cake excluded), and a variety of other delicious things. Yep, I know, I'm a weirdo.
Now here in Samskatchewsquan, we had a brief and early brush with winter. It frosted this week, which led to general lamentations, ominous prophecies of the snow yet to come, me blanketing my tomato and chili plants with, well, blankets. I wanted to share a recipe that was still summery and fresh and bright.
Berries aren't reeeeeeaaaally in season anymore, but for me, summer means delicious raspberries and cherries. Since winter is coming, apparently, this week might be my last hurrah before we get right into pumpkin, squash, wild rice, roasted carrots, soups, and game. Mmmm.. now that I think about it autumn won't be so bad.
Seriously - how lucky are we to live with the ability (dare I say privilege?) to eat such wonderful, available produce every season. Not only do we get to each such delicious fare, I get to fetishize it on my blog. Well I try. I know my photography is crap, but I'm actively trying to get better! If you have any constructive suggestions, please throw them my way.
|pour that sugar on meeee|
This raw raspberry tart is simply scrumptious and freezes beautifully. I make the shells and filling, freeze, wrap, and then thaw for an hour before serving topped with fresh fruit. This recipe can be adapted to ANY flavours... bleu cheese and cranberries with almond crust! Cashew and coconut with pineapple and ginger! The world is your tart!
For the crust:
15 medjool dates, pitted
1/4 cup peanut butter/any nut butter
1 tsp vanilla
1/4 tsp salt
1 cup of walnuts (but you can use almond, cashews, add in some flax, nuts, seeds, WHATEVER!)
For the Filling:
1 bar of cream cheese
1 tsp vanilla
2-3 tbsp honey
1 tbsp lemon juice or more. Just enough to cut through the creamy deliciousness of your cream/cheese/cream cheese.
1/3 cup chevre (you can also make this with entirely chevre or marscarpone, but heck, that’s pricey)
1/3 cup whipping cream/coconut cream (for a little tropical fun!)
1 cup or more of raspberries (but again, feel free to swap them out for strawberries, cherries, figs, etc)
For the sauce:
1 cup of sugar
1/4 cup bourbon/whisky, 1/4 cup water
3/4 cup heavy cream
other things you will need:
food processor for crushing your nuts/making your crust
I used a stand mixer to make my filling but you can also allow your cream cheese to get reaaaal soft like and beat it by hand.
a small sauce pan for your caramel
tiny pie tins, muffin pan, sililcon molds to make your pies in.
a whisk for whiskin'
- In a food processor, combine your crust ingredients and pulse until doughy. Using your hands, mold into pie-like shapes in a greased baking dish or dishes. Pop in the freezer to harden while you make your filling.
- Combine your filling ingredients and beat until smooth.
- In a sauce pan, combine your sugar, bourbon, and water, and bring to a boil. Boil for 7-10 minutes or until a rich caramel colour. Remove from heat and add your heavy cream. It will freak out and harden and bubble. Return to low heat and whisk slowly until caramel and cream are one heavenly body. Keep it for a week and put it on EVERYTHING.
- Once frozen, remove your tart shell, fill it with your creamy filling. Top it with fruit and caramel. Life is good.