This no-bake chocolate cashew coconut crusted summer fruit tart is a show stopping beauty featuring your favorite vanilla and chocolate from Rodelle!
- Easy
- 120 mins
- 6 servings
Ingredients
For the Crust
- 1 1/2 cups whole, unsalted cashews
- 1/4 cup shredded unsweetened coconut
- 3 tbsp Rodelle Gourmet Baking Cocoa
- pinch of salt
- 2 tbsp coconut oil
- 3-4 tbsp honey
For the Filling & Fruit
- 8 ounces mascarpone cheese, at room temperature
- 1/3 cup unsweetened condensed milk
- 1 tbsp Rodelle Vanilla Bean Paste
- 2 apricots, halved
- 2 peaches, sliced
- 2 kiwi fruit, halved or sliced
- 1 cup strawberries, halved or sliced
- 1/2 cup bing cherries, pitted
- 1/2 cup blueberries
For the Glaze
- 1/3 cup sugar
- 1/3 cup orange juice
- 2 tbsp fresh lime juice
- 1 1/2 tsp cornstarch
- 1/4 tsp salt
- 1 tbsp Rodelle Vanilla Bean Paste
- handful of fresh mint
Uses
Occasions
Directions
For the Crust
- Place the cashews in a food processor and pulse until coarse crumbs remain.
- Add the coconut, cocoa and salt and pulse a few more times until combined. Add in the coconut oil and 2 tablespoons of honey, pulsing and blending until the crust mixture is sticky and comes together. If it doesn't seem sticky enough, add in more of the honey.
- Remove the mixture and press it into a tart pan with a removable bottom or a springform pan. You can even use a regular pie or baking dish, but the pieces may not come out as clean.
- Press the crust up the sides a bit. Refrigerate for 30 minutes.
- For the Filling & Fruit
- While the crust is in the fridge, whisk together the mascarpone, condensed milk and vanilla bean paste until smooth.
- Pour it into the center of the crust and use a spatula to spread it evenly.
- Stick the crust back in the fridge for at least 30 minutes.
For the Glaze
- Make the glaze while the mascarpone filling is chilling, because it needs to cool a bit after making.
- Combine the sugar, juices, cornstarch and salt in a saucepan over medium-low heat. Whisk until the cornstarch dissolves and bring the mixture to a boil.
- Let it boil for 1 to 2 minutes, until it starts to thicken. (It will thicken more as it sits and cools).
- Remove from the heat and stir in the vanilla bean paste. Let cool for 10 minutes, but not much longer.
- Slice your fruit while the tart is in the fridge. You can use whatever fruit you'd like and cut it however you'd like too!
- After at least 30 minutes, place the fruit on top of the mascarpone filling. Drizzle the fruit with the glaze.
- Chill for another 30 minutes, then sprinkle with mint leaves for serving
Notes: This recipe was developed by How Sweet It Is for Rodelle.