Raw Peach and Raspberry Tart with Mascarpone

This incredible tart comes together in minutes and will easily impress your most discerning dinner guests. The combination of seasonal fruit and luscious cream on a simple crust is very versatile. On a perfect summer afternoon the combination of peaches and raspberries is an ideal match for the rich mascarpone. In the fall, a layer of thinly sliced pear and fresh cranberries or figs would be a wonderful option.

Raw Peach and Raspberry Tart with Mascarpone [Vegan]

Ingredients

Crust Ingredients

• 1 cup raw almonds*
• 1 cup raw walnuts*
• 1/3 cup medjool dates, pitted
• 1 tsp vanilla extract
• pinch of salt

Mascarpone Ingredients

• 1 cup cashews, soaked 2-4 hours and drained
• 1/4 cup water
• 2 TBSP agave syrup
• 2 TBSP lemon juice
• 1/4 tsp lemon extract
• 1/2 tsp nutritional yeast
• 1/2 tsp white miso

Garnish Ingredients

• 5 small peaches
• 1 cup raspberries

Preparation

Crust:

1. In a food processor pulse the nuts into a fine meal.
2. Add the dates, vanilla extract and salt.
3. Pulse until the dates are well incorporated and the mixture begins to clump together.
4. Press into a 9 inch tart pan.

Mascarpone:

1. Blend all of the ingredients together until a very smooth, thick texture is achieved.

Garnish:

1. Score a small x into the bottom on the peaches with a knife.
2. Bring a large pot of water to a boil.
3. Add the peaches and allow to cook for 2 minutes.
4. Remove the peaches and place in a bowl or sink full of ice cold water.
5. Peel the skin from the peaches.
6. Slice very thin and set aside.

Assembly:

1. Add a thick layer of mascarpone to the prepared tart crust.
2. Add a circle of the peach slices, slightly overlapping each slice on its neighbour.
3. Fill the center of the tart with fresh raspberries. 

Notes

*Nuts can be soaked, drained and dehydrated.

https://www.onegreenplanet.org/vegan-recipe/recipe-peach-and-raspberry-tart-with-raw-mascarpone/