MASCARPONE ALMOND TART😍

Happy 4th of July everybody! Kicking today off with a no bake tart you’ll be making for 4th of July and allll summer long – you would never be able to tell that this crust is vegan and gluten free because it is a BOMBSHELL in the flavor department. Top it off with a lusciously creamy mascarpone (or vegan cream cheese) topping and try not to inhale it before you make it to your BBQ.

Makes 8-12 servings.

Ingredients:

For the Vegan, Gluten-Free Crust:

• 1 cup almonds

• ¾ cup pecans

• ½ cup coconut flakes

• 3 tbsps coconut oil

• 32-34 pitted dates

• 1 tsp salt (omit if using salted nuts)

For the Mascarpone tart:

• 16oz mascarpone cheese (substitute for vegan cream cheese to make this vegan)

• Zest and juice from 1 lemon

• 2 tsps vanilla extract

• ¼ cup powdered sugar

• ¼ tsp salt

• Strawberries and blueberries for topping (or your favorite fruit)

• 1 tbsp hot water

• 1 tbsp honey

Directions:

For the Vegan, Gluten-Free Crust:

• In a blender or food processor, add the dates and pulse until you reach a chunky crumble.

• Add the nuts, coconut flakes, coconut oil, and salt, and pulse until a crust is formed. It will still be a bit crumbly, but as long as it holds together when you pinch it, it’s done. If it does not hold together, continue adding dates until the crust holds together.

• Place in a tart pan or square glass pan and use your fingers to push the crust into the pan, forming some up the sides as well.

• Freeze for 15 minutes or refrigerate for 30.

For the Mascarpone Tart:

• Mix together the mascarpone, lemon juice, lemon zest, vanilla extract, powdered sugar, and salt with a fork until well incorporated.

• Add to the tart crust and spread out in an even layer. Refrigerate until firm (about 30 minutes)

• In a bowl, mix together the water and honey until incorporated.

• Place fruit on the tart, and brush with the honey water mix. Serve and enjoy!