Fairy Dust Fruit Tarts

I have loved fruit tarts since I was a little girl. I remember being with my mummy dearest and always begging for fruit tarts whenever we were at a bakery or coffee shop. I hated most sweets, I have never handled sugar very well but I could care less if I got sick or not they were just so very pretty. This tart is almost raw, free of gluten, refined sugar and any other nasties, but remains unspeakably divine. A walnut date crusts holds a light luscious lemon pudding filling which is then adorned with fruit of your choice. You can change the pudding as well, make it a tangerine pudding,  a lime pudding, even a chocolate pudding! This recipe is also kid approved, which is huge. When kids love it, you know its delicious! Don't forget to add the fairy dust right before you serve! <3 

The Goods:

-Crust-

8-10 medjool dates, pitted

2 cups raw pecans or walnuts

A pinch of pink salt

-Filling-

14 ounces Organic firm tofu, patted dry and gently pressed in a clean towel for at least 15 minutes, up to 1 hour.

1/2 teaspoon vanilla extract

1/8 teaspoon Maple extract

¼ cup Maple Syrup

2 tablespoons coconut sugar

Juice and zest of two Meyer lemons

Zest of a tangerine or orange

 Mixture of your favorite fruits to top. Kiwi, strawberry, pears, blueberries, raspberries etc.

Optional: coconut sugar, coconut whipped cream, granola, or any other delicious treats you want to add to throw this tart over the top! 

Get Cooking:

 Before you begin to prepare your crust drain and press your tofu. While your tofu is being pressed add your pecans or walnuts to the food processor and process into a semi- fine meal.

Add walnuts to a food processor and pulse until a semi-fine meal is achieved. Then add your pitted dates and pulse until the mixture resembles a dough.  Divide your dough between five 4 ¼ tart pans. You can use smaller tart dishes or larger you will just have more or less tarts! Press the dough down in the tart pan until you have a uniform crust all around. Set in the freezer to chill while you make the filling!

Drained tofu, lemon juice and zest, orange zest, vanilla extract, maple extract and maple syrup will all go into the food processor. Process until creamy and smooth. You can add more sweetener or more lemon juice, orange juice etc. to get your perfect balance of sweetness and tartness!

Get your cute little tarts out of the freezer and fill them with the lemon pudding filling. They will need to set in the freezer for about two hours then in the fridge for an hour or so. Top with your choice of sliced fruits right before you serve them. Feel free to garnish with a sprinkle of coconut sugar aka fairy dust, coconut whipped cream, or any other tasty treat you can think of! Enjoy!