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Recipes

Lemon-Honey Raw Fruit Tart

THESE FRUIT-FORWARD BEAUTIES ARE FILLED WITH MINERALS AND MICRONUTRIENTS, THANKS TO IRISH SEA MOSS

Recipes

Lemon-Honey Raw Fruit Tart

THESE FRUIT-FORWARD BEAUTIES ARE FILLED WITH MINERALS AND MICRONUTRIENTS, THANKS TO IRISH SEA MOSS

These lemon-honey raw tarts are fruit-forward and truly divine. They also have a few beauty secrets tucked away in the light-as-air filling; the gel-like consistency is from agar and Irish sea moss, two red algae that are packed with minerals. In fact, sea moss gel provides 92 of the 102 minerals the body needs, and agar is high in fiber, folate, and magnesium. While you're luxuriating in this berry treat, you're also promoting strong hair and nails; a radiant complexion; healthy bowel movements and efficient detoxification; and protected collagen stores.

The tart crusts are made from leftover fibrous nut mylk pulp (we have a simple recipe to make your own if you're curious and want to supercharge your lattes, tonics, and smoothies) for a mindful, no-waste hack. If you are fresh out of pulp, you can use textured milled flours—the rougher the flour, the better you will achieve the desired consistency. Top with edible flowers, fresh berries, and a dollop of coconut yogurt, and you will have a dessert piled high with gorgeous antioxidants.

LEMON-HONEY RAW FRUIT TARTS

Makes two 4-inch tarts

Ingredients:

Tart Crust:

½ cup nut mylk pulp (suggested: almond + hazelnut mylk/pulp)
1 teaspoon vanilla extract
1 date, pitted
2 tablespoons nut or seed butter of choice

Filling:

½ teaspoons agar powder
1-2 tablespoons Irish sea moss gel
½ cup water
1 tablespoon honey (optional: maple syrup)
Juice from 1 lemon

Optional Toppings: seasonal fruit, dried citrus, edible flowers, coconut yogurt (we like cocojune)

Chef note: If you are using fresh nut mylk pulp, you may want to dehydrate the pulp and then blend it into a finer flour. Alternatively, you can use the pulp raw and then bake your tart crust (before you add the filling) for 5-10 minutes at 350F.

Directions:

In a blender, place nut mylk pulp (or milled flour), vanilla, nut butter, and a date into a blender. Blend until completely combined and it becomes a thick dough.
Press dough into tart pans and place in the fridge.
In a small pot, place ½ teaspoon of agar powder and ½ cup of water, then whisk. Place on stove and turn on low heat.
Add lemon + honey into pot with the agar and water, whisking well. Allow to simmer for 5 minutes.
Add Irish moss gel into the lemon-honey-agar mixture. Then, spoon into tart crust.
Place tarts in the fridge and allow them to set for at least 10 minutes.
When ready to eat, pile high with seasonal berries, edible flowers, and toppings of choice.