[This post is brought to you by Rodelle, a partner I’m working with to create delicious desserts in 2016. I only collaborate with products I genuinely use and love—thank you for your support!]
Summer dessert: solved.
This is the one dessert you’ll want to serve every weekend for the next twelve weeks. I sure am in.
All of my favorite flavors are wrapped into one bright, fruity, colorful tart: chocolate, vanilla, coconut, cashew and a bounty of fresh fruit.
I’m a huge fan of vanilla bean paste, so I use it twice here—once in the filling and again in the glaze—for a subtle vanilla flavor and pretty bean flecks. It always reminds me of eating vanilla bean ice cream with my grandma when I was little.
The standout ingredient is the gourmet Dutch-process cocoa. The crust uses cocoa and tastes almost like melted chocolate—rich and deeply chocolatey.
This tart is basically a dream.
For the crust I wanted a no-bake option that wasn’t a typical graham or cookie base. I love the chocolate + coconut + cashew combination right now, so the crust is made in a food processor with cashews, unsweetened shredded coconut, Dutch-process cocoa, coconut oil and a touch of honey. You could use dates if you prefer a date-sweetened crust, but I avoid that when I want a different flavor profile.
The filling is simple and rich: mascarpone cheese mixed with sweetened condensed milk and vanilla bean paste. It’s lightly cheesecake-like but a touch lighter, and the fruit on top makes it even more delicious.
I could easily eat the filling with a giant spoon. Honestly, it’s hard to choose a favorite part of this tart.
Top the mascarpone with any fresh fruit you like—sliced or whole—filling the tart with apricots, peaches, kiwi, strawberries, cherries and blueberries is a lovely combination. I finish the fruit with a light vanilla bean glaze (similar to the glaze on classic fruit pizza) and scatter fresh mint over the top.
Once glazed and chilled briefly, the tart is ready to serve—and everyone will want a slice.
I might even want to be pied in the face with this tart. It’s that good.
No-Bake Chocolate Cashew Coconut Crusted Summer Fruit Tart
6
2 hrs
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Ingredients
crust
- 1 1/2 cups whole unsalted cashews
- 1/4 cup shredded unsweetened coconut
- 3 tablespoons Dutch-process cocoa
- pinch of salt
- 2 tablespoons coconut oil
- 3 to 4 tablespoons honey
filling + fruit
- 8 ounces mascarpone cheese, at room temperature
- 1/3 cup sweetened condensed milk
- 1 tablespoon vanilla bean paste
- 2 apricots, halved
- 2 peaches, sliced
- 2 kiwi, sliced or halved
- 1 cup strawberries, halved or sliced
- 1/2 cup Bing cherries, pitted
- 1/2 cup blueberries
glaze
- 1/3 cup sugar
- 1/3 cup orange juice
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon vanilla bean paste
- a handful of fresh mint
Instructions
crust
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Place the cashews in a food processor and pulse until coarse crumbs remain. Add the shredded coconut, cocoa and salt; pulse a few more times to combine. Add the coconut oil and 2 tablespoons honey, pulsing until the mixture is sticky and comes together. If it’s not sticky enough, add more honey.
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Press the mixture into a tart pan with a removable bottom or a springform pan, pressing up the sides a bit. Refrigerate for 30 minutes.
filling + fruit
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Whisk together mascarpone, sweetened condensed milk and vanilla bean paste until smooth. Spread the filling evenly in the chilled crust and refrigerate for at least 30 minutes.
glaze
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While the filling chills, make the glaze. Combine sugar, orange juice, lime juice, cornstarch and salt in a saucepan over medium-low heat. Whisk until the cornstarch dissolves, then bring to a boil and cook 1 to 2 minutes until it begins to thicken. Remove from heat, stir in vanilla bean paste and let cool for about 10 minutes.
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Slice your fruit while the tart chills. After at least 30 minutes, arrange the fruit on the mascarpone filling. Drizzle with the warm-but-not-hot glaze, chill another 30 minutes, then sprinkle with fresh mint before serving.
Notes
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