Raspberry Tart

This is the tart I made for a friend. It's pretty easy and tastes sinfully delicious. This recipe is based on Matthew Kenney's raspberry streusel bars. I love his raw (un)cookbooks. I hope someday to study with him because he really makes food into art. I highly recommend his Everyday Raw Desserts book if you love delicious sweet things that also look beautiful.

I made slight variations to his recipe based on the ingredients I had on hand. With that said, I'd go to the master for his recipes. Still, this tart tastes great. You can hardly go wrong with the rich raspberry flavor. 

Raspberry Tart: 

Crust:
3 c. cashews ground into flour using a Vitamix
5 medjool dates
pinch of sea salt

Mix ingredients in a food processor. Press into a springform pan. (Use one 8" or two smaller springform pans.)

Filling: no variations were made to Kenney's filling recipe
 3 c. fresh or frozen raspberries
1/2 c. agave nectar, maple syrup or honey
1/4 c. Irish moss paste
1 T. lemon juice
1 t. vanilla extract
1/2 t. sea salt

Blend all ingredients in a high speed blender. Pour into springform pan on top of crust.

Irish Moss Paste:
1 c. soaked moss in seaweed form (not in flakes or powder)
1/4 c. water
2 T. agave
1/2  t. lemon juice

Soak moss for about three hours. Blend all ingredients in a high speed blender. Paste should be pretty thick and will thicken more in the refrigerator. 

 Streusel:
1 c. pecans
3 T. agave
1 t. cinnamon
1 t. cardamom
1 t. vanilla

Chop pecans in a mini food processor. Add additional ingredients and pulse a few times to incorporate. Sprinkle on top of tart. Dehydrate for 8 to 10 hours at 105 degrees.

Glaze:
3/4 c. Irish moss paste
1 c. coconut milk
1/2 c. shredded coconut
1/2 c. soaked cashews
1/4 c. agave
1 T. lemon juice
1 t. vanilla
pinch of sea salt
2 T. lecithin
1/4 c. coconut oil in liquid form
1/4 c. coconut butter softened

Blend all ingredients except lecithin and coconut oil and butter. Once the other ingredients are well combined, add lecithin and coconut oil and butter. Incorporate well.

When the tart is dehydrated, drizzle this glaze onto it in any manner you wish. I make the glaze after the tart is out of the dehydrator because this glaze will harden in the refrigerator. I don't want to make it too early, then have it harden while I wait for the tart, and then not be able to drizzle it easily.

The glaze makes a lot, so use the leftover as a meringue on a pie, or make a fruit parfait by layering it with assorted berries, or use it as a filling between raw cookies. You can also  use a couple of spoonfuls in your morning smoothie to help thicken it and give the smoothie a delicious rich vanilla flavor. I used the remainder as a meringue for my favorite lemon meringue pie.