A wholesome and delicious tart, perfect served warm with a scoop of plant-based ice cream or sour cream.
Ingredients
- 1 round puff pastry (e.g. Favourite Bio from Migros)
- 400g frozen mixed berries
- 100g raw cashews
- 80g coconut sugar (or more, to taste)
- A pinch of sea salt
- ½ tsp raw vanilla powder
- 200ml water
- 1 tbsp chia seeds
Instructions
1. Prepare the Cashew Vanilla Cream
- In a high-speed blender, combine:
- 100g cashews
- 50g coconut sugar
- 200ml water
- A pinch of salt
- ½ tsp vanilla powder
- Blend until completely smooth and creamy.
- Stir in 1 tbsp chia seeds and let sit for 10–15 minutes to thicken slightly.
2. Assemble the Tart
- Preheat your oven to 180°C (fan).
- Roll out the puff pastry into a non-stick tart dish, gently pressing it into the base and up the sides.
- Fold any excess edges inward to create a rustic crust.
- Prick the base all over with a fork to prevent puffing.
- Pour the cashew vanilla cream into the pastry shell.
- Evenly scatter the frozen mixed berries over the top.
3. Bake
- Bake for 40–50 minutes, or until the pastry is golden and crisp, and the filling is set.
4. Serve
- Let cool slightly before slicing.
- Serve warm with your favourite plant-based ice cream or a spoonful of sour cream for contrast.