Ingredients
Scale
Crust
- 8 tbsp of cold butter (one stick), chopped into 1/2 inch cubes
- 1 1/2 cups almond flour (I use THIS brand)
- 1/4 tsp salt
- 1 tbsp coconut sugar (like this)
- 2–3 tbsp of ice water
- egg yolk and water for wash
- 1 tsp of coconut sugar for sprinkling
- 1/3 cup sliced almonds
Cashew “Ricotta”
- 1 1/4 cups raw cashews, soaked in water for at least 2 hours
- 3 tbsp full fat coconut milk (I use THIS BPA free brand)
- zest from half of an orange
- 1 tbsp fresh squeezed orange juice
- 1 tbsp honey
- 1/2 tbsp vanilla extract
Marinated Cherries
- 2 cups cherries, pitted and halved
- 1 tbsp coconut sugar OR honey
- zest from half of an orange
- 1 tbsp fresh squeezed orange juice
Instructions
- TO PREPARE CRUST: place chopped butter into freezer for 10 minutes. Then combine cold butter, almond flour, 1 tablespoon of coconut sugar, and salt in food processor. Pulse until well combined into a coarse mixture with only pea sized chunks of butter visible. Add 2 tablespoons of ice water and pulse until incorporated. Test mixture by pinching a bit. If it sticks together, it is done. If it does not, add tiny bits of ice water (one teaspoon at a time) until mixture sticks together when pinched.
- Place mixture onto a piece of parchment paper and form mixture into a round disc. Wrap into parchment paper and place in fridge to chill until ready to use.
- Preheat oven to 375’F. Remove dough from fridge and place in between 2 sheets of parchment paper. Roll out into a rectangle shape about 1/4 inch thick. Place in freezer for 10 minutes. Remove from freezer and brush crust with a mixture of one egg yolk and one teaspoon of water. Sprinkle on one teaspoon of coconut sugar and sliced almonds. Bake for 15-17 minutes, until golden and crispy. If edges begin to brown too much, place thin strips of tin foil around edges for remaining bake time.Allow to cool completely.
- TO PREPARE CASHEW “RICOTTA”: Drain cashews and discard water. Combine cashews, coconut milk, zest, orange juice, honey, and vanilla in food processor. Process for several minutes, until creamy smooth. Be sure to scrape side a couple of time. Place in fridge to chill.
- TO MARINATE CHERRIES: combine halved cherries, sweetener, zest, and orange juice in a small bowl. Stir well and allow to sit for at least an hour.
- TO ASSEMBLE TART: Once crust has cooled, spread cashew “ricotta” evenly on crust. Using a slotted spoon, drain cherries and add to top of crust. Garnish with orange zest. Serve immediately. Enjoy!
Notes
– The dough for the crust can be made 1-2 days in advance and stored in the fridge. Keep wrapped in parchment paper.
– The cashew “ricotta” can be made 1-2 days in advance as well. Store in an airtight glass container in fridge.
– Regular ricotta cheese can also be used in this recipe. Simply whisk in the honey, orange zest, orange juice, and vanilla. Omit the coconut milk.
– Marinated cherries can be made 1 day in advance. Store in an airtight glass container in fridge.