No-Bake Chocolate Cashew Coconut Crusted Summer Fruit Tart.
[this post is brought to you by Rodelle, who I’m partnering with in 2016 to make all sorts of delicious dessert! as always, I only work with products that I 100% love and use in my own kitchen. thank you for your support!]
Summer dessert: covered.
I have the one thing you need to serve every weekend for the next twelve weeks! Are you in? I’m so in.
Lots of my favorite flavors here, wrapped in one delicious, fruity, bright and colorful package. Chocolate, vanilla, coconut, cashew and all the fruits.
You already know that I’m a huge fan of vanilla bean paste (um hello, THIS CAKE) so I incorporated it twice here: in the filling and the glaze. Just for a hint of vanilla and because I love the bean flecks in such a weird way. Almost positive that stems from eating vanilla bean ice cream (with the flecks!) with my grandma when I was a kid.
The standout here though is the gourmet cocoa – it is SO insanely delicious. The crust is made with cocoa but tastes like it’s made with melted chocolate bars. Eeeeep!
This is straight out of my DREAMS.
The crust. I wanted to do something no-bake, but didn’t want it to be like those no bake oatmeal cookies and didn’t want it to be a graham or cookie crust.
I’m also fairly obsessed with this chocolate + coconut + cashew combination at the moment and it’s alllllllll I want to consume, forever.
So you can just make the crust in your food processor and it’s full of cashews, unsweetened shredded coconut, dutch process cocoa, coconut oil and a touch of honey. You could probably use dates to sweetened and “sticky” it if you’d like, but I can’t stand when everything tastes like dates.
I actually really like dates themselves, or even stuffed with almond butter. But when raw desserts all taste like the exact same larabar I’m just like noooooooo. No dates for me.
We just make a teeny tiny bit of filling in the form of mascarpone cheese + sweetened condensed milk + vanilla bean paste. For some extra flavor and richness, it’s delicious when the fruit sits on top. Sort of cheesecake-like but not completely. A touch lighter.
I could seriously eat this part with a (gigantic) spoon. Ugh, I don’t know which is my favorite part?
Decisiveness is not my strong suit.
Then the fruit! All the fruit you’d like, cut however you’d like. Slice it or throw it on whole and fill in all the spaces with cherries and blueberries. I made a vanilla bean glaze to go on top of the fruit too – just like the glaze from that old school fruit pizza that I love so much. Then a handful/rainfall of fresh mint.
And it’s GOOD TO GO.
More than good to go.
I’d possibly like to be pie-d in the face with this fruit tart.
- 1 1/2 cups whole, unsalted cashews
- 1/4 cup shredded unsweetened coconut
- 3 tablespoons rodelle dutch process gourmet baking cocoa
- pinch of salt
- 2 tablespoons coconut oil
- 3 to 4 tablespoons honey
- 8 ounces mascarpone cheese, at room temperature
- 1/3 cup sweetened condensed milk
- 1 tablespoon rodelle vanilla bean paste
- 2 apricots, halved
- 2 peaches, sliced
- 2 kiwi fruit, sliced or halved
- 1 cup strawberries, halved or sliced
- 1/2 cup bing cherries, pitted
- 1/2 cup blueberries
- 1/3 cup sugar
- 1/3 cup orange juice
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoons rodelle vanilla bean paste
- a handful of fresh mint
- Place the cashews in a food processor and pulse until coarse crumbs remain. Add the coconut, cocoa and salt and pulse a few more times until combined. Add in the coconut oil and 2 tablespoons of honey, pulsing and blending until the crust mixture is sticky and comes together. If it doesn’t seem sticky enough, add in more of the honey.
- Remove the mixture and press it into a tart pan with a removable bottom or a springform pan. You can even use a regular pie or baking dish, but the pieces may not come out as clean. It will still taste delicious! Press the crust up the sides a bit. Refrigerate for 30 minutes.
- While the crust is in the fridge, whisk together the mascarpone, condensed milk and vanilla bean paste until smooth. Pour it into the center of the crust and use a spatula to spread it evenly. Stick the crust back in the fridge for at least 30 minutes.
- Make the glaze while the mascarpone filling is chilling, because it needs to cool a bit after making. Combine the sugar, juices, cornstarch and salt in a saucepan over medium-low heat. Whisk until the cornstarch dissolves and bring the mixture to a boil. Let it boil for 1 to 2 minutes, until it starts to thicken. (It will thicken more as it sits and cools). Remove from the heat and stir in the vanilla bean paste. Let cool for 10 minutes, but not much longer.
- Slice your fruit while the tart is in the fridge. You can use whatever fruit you’d like and cut it however you’d like too! After at least 30 minutes, place the fruit on top of the mascarpone filling. Drizzle the fruit with the glaze. Chill for another 30 minutes, then sprinkle with mint leaves for serving.
Don’t even want to share it.