Mixed Berry Cream Tart

This refreshing recipe welcomes all berries—strawberries, blueberries, blackberries. A crispy oat crust and creamy filling made from cashews completes

Adapted from Bon Appetit and Bojon Gourmet

| Yield: 8 servings | Time: 5 hours (including chilling) |

Ingredients

Crust

1 ¼ cup oats

¾ cup whole wheat flour

⅓ cup coconut oil, melted

¼ cup light agave syrup

¾ teaspoon kosher salt

½ teaspoon cinnamon

Filling

1 ¾ cups raw cashews, soaked in boiling water for 1-2 hours

2 tablespoons white chia seeds, ground

⅔ cup maple syrup

¾ cup Meyer lemon juice

⅛ teaspoon turmeric

¼ cup water

¾ cup melted coconut oil

2 cups mixed summer berries, halved or quartered if large

Preparation

Make the crust: Preheat oven to 350F. Pulse oats, flour, coconut oil, agave, salt, and cinnamon in a food processor until oats are coarsely ground and mixture resembles wet sand.

Press crust mixture into the bottom and up the sides of a 9-inch tart pan. Bake until crust is golden brown, 20-25 minutes. Transfer to a wire rack and let cool.

Make filling: Rinse and drain the soaked cashews and place them in the bowl of a food processor or high speed blender. Add the ground chia, maple syrup, lemon juice, turmeric and salt.

Blend on low then increase to high, gradually adding water. Blend for 3 minutes until very smooth, scraping down sides of bowl as needed.

Add the melted coconut oil and pulse, briefly, to combine. Pour the filling into cooled crust. Top with fresh berries and refrigerate until firm, about 4 hours.