Arctic Bliss Nordic Berry Tart
About This Recipe
A no-bake vegan tart featuring a nutty almond-oat crust, creamy cashew filling, and a vibrant topping of mixed Nordic berries. The tart sets in the fridge and slices beautifully for a light, refreshing dessert.
Nordic cuisine often incorporates seasonal fruits and fresh ingredients, celebrating the local harvest. This tart embodies that essence with its use of native Nordic berries and a creamy vegan filling.
Ingredients
- 1 1/2 cup raw cashews, soaked overnight
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 cup mixed berries (blueberries, strawberries, raspberries), frozen or fresh
- 2 tbsp lemon juice
- 1 cup almond flour
- 1 cup oat flour
- 1/4 tsp salt
- 0.33 cup coconut oil, chilled and solid
- 1 whole lemon, zested
Instructions
- 1
Drain and rinse the soaked cashews.
- 2
In a blender, combine cashews, melted coconut oil, maple syrup, and vanilla extract. Blend until smooth and creamy. Set aside.
- 3
In a medium-sized bowl, combine almond flour, oat flour, salt, and lemon zest. Mix well.
- 4
Gradually add chilled, solid coconut oil to the dry mixture, using a pastry cutter or your fingers, until it forms a crumbly texture.
- 5
Press the crust into a tart pan or pie dish, creating an even layer along the bottom and sides.
- 6
In another bowl, gently toss mixed berries with lemon juice. Spoon the fruit mixture onto the crust.
- 7
Pour the cashew cream over the berries, spreading it evenly to cover the entire surface.
- 8
Chill the tart in the refrigerator for at least 4 hours or overnight before serving.
Chef's Notes
Use fresh or thawed frozen berries for the best flavor. Chill the coconut oil before use for a smooth crust texture. The tart slices most cleanly after a full overnight chill.
Plating Tips
Garnish with a few whole berries and a dusting of powdered sugar or a light drizzle of maple syrup. A sprig of fresh mint adds color contrast.