Low Sodium Vegan Fruit Tart

Total time2 hr 55 min

Prep time35 min

Cook time20 min

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Ingredients

8 servings

For the crust

1 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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3 tbsp tapioca starch
2 tbsp organic cane sugar
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp vegan butter, melted
1 tbsp cold water

For the cashew cream filling

1 ½ cups raw cashews, soaked in cold water for at least 2 hours, then drained and rinsed
½ cup full-fat coconut milk
3 tbsp maple syrup
2 tbsp fresh lemon juice
1 tsp vanilla extract
⅛ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the agar glaze

½ cup water
1 tsp agar-agar powder
1 tbsp maple syrup

For the topping

2 cups mixed fresh fruit (such as strawberries, raspberries, blueberries, kiwi, or mandarin segments), sliced or halved as needed

Instructions

1
Soak the cashews: place the raw cashews in a bowl, cover with cold water by at least 2 inches, and let soak for at least 2 hours at room temperature (or overnight in the refrigerator). Drain and rinse well before using.
2
Preheat the oven to 350°F (175°C). In a food processor, pulse together the almond flour, tapioca starch, organic cane sugar, and fine salt until combined. Add the melted vegan butter and cold water, then pulse until the mixture clumps together and holds its shape when pressed between your fingers.

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