Raw Berry Tarts with a Peach and Herb Sorbet

August 24th, 2010

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This post is a kind of tribute to the lovely season that is quickly drawing to a close, summer. Here is our celebration of all the wonderful possibilities of warm season desserts. Combine fresh berries, no-bake technique, and a frozen treat, and get ready to receive summer on a plate.

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When making blackberry tarts, we made some extra almond crusts and froze them for future use. Then, when I recently looked at the calendar, really looked, and saw that August is slipping away, I knew that it was time to freeze some blueberries, make some raisins, and pull out those crusts for the season’s last berry tarts.

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Now to the peach sorbet flavoured with herbs from our pots. It’s sensational – simple as can be, fluffy, and satisfying. I even ate it for breakfast a couple of times, because I couldn’t wait for lunch.

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Raw Berry Tarts with a Peach and Herb Sorbet

Almond Crust
2 cups whole almonds – finely ground
1/4 cup raw agave nectar
1/2 cup coconut oil

In a bowl, mix all the ingredients thoroughly. 3 inch tart shells with removable bottoms work best for this, as you won’t have to line them. If your shells don’t have a removable base, line the shells with plastic wrap. Evenly distribute the almond mixture within the shell by pushing it into shape. Chill in the freezer for 30 minutes (the coconut oil will harden and keep the crusts together). After making sure that the crusts have hardened, carefully remove them from the tart shells. Keep frozen on parchment paper until ready for assembly.

Vanilla Cream
1 cup meat of young Thai coconut
1/4 cup water of young Thai coconut
1/2 cup dry coconut or cashew
1 vanilla bean- both seeds and pod
1/4 cup coconut oil
1/4 cup raw agave syrupCombine all the ingredients in a blender (preferably high speed) until smooth. Before serving, chill in the refrigerator until the mixture thickens.

Miniature Tart Assembly
berries – any
Assemble right before serving. Otherwise, keep the shells, cream, and berries separate to avoid a soggy crust. Spoon the vanilla cream into the crust and arrange the fresh berries on top in any way you prefer.

Peach and Fresh Herb Sorbet
6 small or 4 large peaches
2/3 cup water
3-4 tablespoons raw agave nectar
juice of half a lemon
1-2 packed tablespoons fresh basil and lemon thyme leaves

Cut a cross on the top of each peach, and place them into a colander. Pour some boiling water over them, then quickly transfer the peaches into ice water. Peel the skins, which should come off easily after the blanching. Remove the pits and place in blender with the rest of the ingredients. Make a smooth puree. Chill well and put into an ice cream maker for 25 minutes or however long your brand of ice cream machine suggests. Freeze for at least 2 hours before serving.

Tags: dessert, food, raw food, recipe

  • Kasi Bern says:

    Golubka, I am always find myself captivated by your art and your presentations are always exquisite. ~ !

  • Sous Chef Sean says:

    Hate to see summer go, but can hardly wait to see what gOlubka brings us for the fall harvest and the rest of the year! Blanched peaches, oh so ripe fresh berries and an unbaked tart..wow!

  • Golubka says:

    Jennifurla: Thank you! Easy is good :)

    Kasi: Thanks so much for the kind words!

    HiHoRosie: Thanks!

    Michael: Thank you!!!

    Sean: Yes, already thinking about fall. More comfort food, more savouries :)

  • Sunshine says:

    @ Kasi – I whole heartedly agree.

    Golubka – you make raw food recipes so much more approachable than a lot of other raw food websites/blogs do. I actually feel that I can make many of your recipes.

    I really like that your tart crusts have so few ingredients. I will probably be buying some mini tart pans in the future.

    I do have a question, though. Is there another form of coconut that you can sub for this recipe. Frankly, I’m not so sure how to get the meat from a young coconut, but I can get some coconut flour to make coconut butter. Could that be subbed?

    Thanks again for your fabulous recipes.

  • A triumph, as always! Gorgeous, gorgeous. I can’t wait to try the all-almond tart crust. Incredible.

  • Pam says:

    Good lord girl! OH SO BEAUTIFUL!
    I just love your blog…always so fresh and yummy! Have a wonderful day!

  • Golubka says:

    Sunshine: Thanks so much for your kind words! It means the world. You can buy young Thai coconuts in health food stores or Asian markets, where they are usually cheaper. You can find instructions on the net about how to open a coconut. Inside, there will be coconut water, which is incredibly delicious and good for you, and coconut meat. It’s the white stuff on the walls, which you can scoop out with a spoon. For the cream, you can experiment with soaked and blended nuts like macadamia or cashew. You can also try adding dry coconut flakes to the nuts. Hope that helps a little.

    Jenn: Thanks very much!

    Pam: Thanks so much! Have a great day as well.

  • Golubka says:

    Sunshine: Also, I’m not sure about the coconut flour, as I’ve never worked with it, but sounds like it could work.

  • Elizabeth says:

    Beautiful!! I just printed out your recipes.
    Peace and Raw Health,
    Elizabeth

  • Silani Wahlgren says:

    I made your berry tarts. The young coconut vanilla cream was delicious! We ate them for afternoon tea…..a great way to begin the weekend.

  • Meredith says:

    Oh man this looks delicious! And your photographs are beautiful! Everything here looks great!
    I recently launched my own blog, I’d love for you to check it out and let me know what you think! :) Thanks!
    http://www.prettygoodfood.com

  • Golubka says:

    Elizabeth: Wonderful, thank you!

    Silani: They looked beautiful, so glad you liked them.

    Meredith: Thank you! The blog looks great, a girl does have to eat :)

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