Raw Peach and Raspberry Tart with Mascarpone [Vegan]

Contents

Raw Peach and Raspberry Tart with Mascarpone Ingredients Preparation

Raw Peach and Raspberry Tart with Mascarpone

This stunning raw dessert comes together quickly, offering a sophisticated finish to any meal. The combination of luscious fruit slices over a creamy mascarpone base creates an elegant presentation that’s surprisingly easy to prepare.

The crust is made from simple ingredients: raw almonds, walnuts, dates, and vanilla extract. Pulse these in a food processor until finely ground, then add the dates and other seasonings and pulse just enough to create a cohesive mixture before pressing firmly into your tart pan.

For the filling, blend soaked cashews with water, agave syrup, lemon juice, nutritional yeast, and white miso until smooth and thick. This creates a rich, creamy texture reminiscent of traditional mascarpone without any animal products.

Assembly is straightforward: spread the raw mixture evenly in the crust, creating an even base for your fruit layers. Arrange peach slices artfully over the filling to create a beautiful pattern, then fill the center with fresh raspberries and perhaps other berries during harvest season, like pears or figs in autumn.

This impressive-looking dessert will delight both you and your guests, offering a sophisticated alternative that’s perfect for special occasions without requiring any baking. The vibrant fruit slices add visual appeal while the creamy filling provides satisfying texture contrast.

Ingredients

**Crust:**
* 1 cup raw almonds*
* 1 cup raw walnuts*
* 1/3 cup pitted Medjool dates
* 1 tsp vanilla extract
* Pinch of salt

**Mascarpone Filling:**
* 1 cup soaked cashews (2-4 hours)
* 1/4 cup water
* 2 TBSP agave syrup or maple syrup
* 2 TBSP fresh lemon juice
* 1/4 tsp lemon extract (optional, for extra citrus flavor)
* 1/2 tsp nutritional yeast flakes
* 1/2 tsp white miso

**Garnish:**
* 5 small peaches
* 1 cup raspberries

*For a truly vegan version, ensure all ingredients used are certified vegan or naturally free of animal products.

Preparation

Combine the almonds and walnuts in a food processor. Pulse until finely ground.
Add the dates, vanilla extract, and salt. Continue pulsing just until well combined and crumbly.

Press this mixture evenly into the bottom and slightly up the sides of a 9-inch tart pan or springform pan.

For the filling: Drain any excess water from soaked cashews if necessary (you can pat them dry with paper towels). Add to a blender or food processor along with the water, agave syrup, lemon juice, lemon extract (if using), nutritional yeast, and miso. Blend until completely smooth and thickened into a creamy paste.

Garnish Preparation:
1. Carefully score an ‘X’ on the bottom of each peach.
2. Place them in boiling water for about 2 minutes to soften slightly; this makes peeling easier but also shortens cooking time significantly.
3. After blanching, transfer immediately to a bowl or sink filled with ice-cold water (blanching).
4. Peel the skins off while they’re still cool enough to handle easily.
5. Slice each peach into very thin rounds or half-moons.

Assembly:
1. Spread about 3/4 of the prepared mascarpone filling evenly over the crust base in your tart pan, leaving some space for the fruit topping.
2. Arrange the fresh peaches artfully on top, overlapping slightly to cover most of the surface but creating a pattern that allows visibility through parts (if desired).
3. Fill the center well with raspberries or other berries as specified.

This raw peach and raspberry tart offers impressive elegance without requiring any baking time. The preparation is simple yet yields results that feel sophisticated – perfect for gatherings when you want to impress without spending hours in the kitchen.