Bakeless Basil Berry Tart

Dairy Free? Yup

Gluten Free? You got it

Vegan? 100%

Bake-less? Duhh

Welcome to a world, where gluten free, dairy free, and soy free = the best damn tart you've ever tasted. And the best news - you don't need to turn on your oven!

Take a gander at this recipe. You'll most likely have these ingredients in your pantry, but if not they are easily accessible.

Bon appétit and happy baking!

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Author: Serena Moroukian

Prep Time: 25 min. Resting time: 4 hours Total Time: 25 min (+4 hours of cooling)

Yield: serves 8-10

Ingredients

Tart base:

• 10 pitted medjool dates, coarsely chopped

• 150 grams almonds

• 60 grams pecans

• 60 grams sunflower seeds

• 3 tablespoons coconut oil, melted

• 1/4 teaspoon salt

Berry Filling (without cornstarch)

• 3 stems basil

• 300 grams blackberries

• 300 grams blueberries

• 3 tablespoons maple syrup

• 1 tablespoon lime juice

• 150 milliliters coconut milk

• 2 tablespoon flour, sifted

• 1 teaspoon gelatin (powder)

• 150 grams of berries (for garnish

Instructions:

For the tart base:

1. In a pan without oil, add whole almonds, pecans, and sunflower seeds. Leave on a low temperature stirring occasionally until they begin to crack. Keep an eye out, because nuts burn easily.

2. In a food processor, add cooled nuts and chop until coarse. Add dates, coconut oil, and salt, blending until a mass ball forms. Make sure that the nuts are chopped enough so that the mass sticks together without crumbling.

3. Fill mixture into a greased spring-form pan. Press firmly to evenly distribute the mixture on the bottom and walls using fingers or a wooden spoon. Build up the rim to 1/2 inch high and about 1/4 inch thick.

4. Cover and set in the fridge while you work on the filling.

For the Filling:

1. Pick off basil leaves from stems and finely puree berries with basil leaves. Then pass through a sieve.

2. Add coconut milk to fruit puree and season to taste with maple syrup and lime juice.

3. Stir in sifted flour and gelatin with a wire whisk.

4. In a saucepan, while stirring continuously, bring berry puree to a brief boil over low heat. Pour into a bowl and let cool until lukewarm, stirring occasionally so as to eliminate the film that forms on top.

5. Spread filling on cooled tart base and place tart in refrigerator for at least 4 hours.

6. Garnish with remaining berries and basil leaves

I'd love to see how the recipe came out if you tried it. Tag #whatsyourcheatday on your post and I'll be sure to give you a shoutout!

xoxo

Serena