This Black Berry, Apricot & Sticky Ginger Cashew Cream Tart is the perfect treat or dessert. The flavour combination is a little different to your usual tart but it’s always a massive hit. The ginger cashew cream creates a delicious and smooth middle, with a crunch from the sweet apricot base, topped with blackberries and a sweet ginger syrup.
I’ve made a few different tarts this year including one of my favourites.. Double Chocolate and Raspberry Tart. Tarts are way easier to make than you think – especially raw ones. They also look incredible as well as taste amazing. This is the perfect dessert to finish off your Christmas lunch spread. December also means adding ginger to everything and the sticky ginger syrup tops this tart off perfectly.
Black Berry Apricot & Sticky Ginger Cashew Cream Tart
For the base
1 cup dried apricots
1 cup almond meal
2 cups oat flour
10 dates, pitted and soaked for 10 minutes in boiling water
1-2 tbsp liquid sweetener (I use maple)
For the cashew cream
3 cups cashews, soaked
1 tsp cinnamon
1 tsp ground ginger
1 cup coconut yogurt
3/4 cup liquid sweetener (I use brown rice syrup)
For the topping
5 apricots, sliced
Large handful of blackberries
For the sticky caramel
1/2 cup coconut sugar
3/4 cup boiling water
2cm ginger, grated
To make the base add all of the ingredients to a food processor and blend until combined (the mixture should be a little sticky.) Tip this mixture into a greased tart tin and place in the fridge while you make the cashew cream.
Add all of the cashew cream ingredients to a blender and blend until smooth (this can take up to 10 minutes.) Pour this mixture on top of the base layer and place in the fridge to set for 1-2 hours. Top with the sliced apricots and blackberries.
To make the caramel sauce add the coconut sugar, ginger and water to a sauce pan and leave on low heat for 10 minutes until bubbling and thick (the sauce will also thicken as it cools.)
Have fun and enjoy