This Nut Crusted Fruit Tart was presented to me by my son who is home for the holidays; “Hey, Mom, I’d like to make this!”

“Did I mention I was dairy, fat, meat and caffeine-free in my diet now?” he asked. Alrighty now, time to adapt and modify the menus .

This is a tart he wanted to make for a while now, but lacking a food processor, he brought the recipe home so he could finally make it. Well actually, “we” made it. I helped with the crust and he did the rest.

It is quite simple and goes together rather quickly. It chills for at least an hour, overnight would be best. If you can wait that long.

We used a fluted tart pan with a removable bottom, but you can use a pie tin as well.

You will also need a food processor. There isn’t enough “stuff” for a blender to function properly, especially when pureeing the 4 ounces of strawberries.

Nut Crusted Fruit Tart

For the Crust:

• 1 cup pitted dates
• 1/3 cup slivered almonds
• 1/3 cup cashews
• 1/3 cup pecans
• 2 teaspoons vanilla extract

For the Filling:

• 2-3 fresh bananas, sliced lengthwise
• 8 – 10 ounces fresh strawberries:
  Puree 4 ounces; slice remaining strawberries. Set puree aside.
• 1 – 11 ounce can mandarin oranges, drained
• 1 pint fresh raspberries, whole
• 1 pint fresh blackberries, sliced in half lengthwise

Method:

Using a food processor, process the crust ingredients until chopped fine and sticky. After processing the crust, use the same bowl and blade to puree the strawberries. (Saves clean up!)

Press the crust into the pan, press firmly along edges and into the curve of the pan. Make sure the sides are thick enough to support themselves when removed from the pan.

Line the bottom of the crust with the bananas cut lengthwise, cut side down. Gently press the bananas into place along the edge and bottom.

Top bananas with sliced strawberries, then pour the strawberry puree over the top, filling in any spaces or gaps.

Place fresh raspberries along the entire outer rim of the tart; then place halved blackberries and mandarin oranges in a decorative manner.

Cover with plastic wrap and refrigerate at least one hour, preferably overnight, before slicing and serving.

This is fast, easy, delicious and makes an impressive dessert for anyone, even  vegans. It might work for those on a raw food diet as long as the friction from the food processor doesn’t count as “heat”. I don’t think it gets hot enough to qualify for that.

No added fat except what is naturally found in nuts, no added sugar, no baking! And it tastes delicious.

Try it, we hope you’ll like it!

Please let us know what you think.