No-Bake Cherry Tart

Happy Sunday!
During the hottest summer days, there is nothing better then a cold no-bake dessert!! We really love our sweets here!!! Still had a lot of cherries left; we recently bought a lot at the farmers market…made a no-bake crust using ingredients I already had in my pantry like oats, nuts and dates, whipped up my yummy coconut custard and decorated the tart with cherries. Pretty simple but so yummy!

No-Bake Cherry Tart

For the crust:

  • 2 cups oats
  • 10 Medjool dates
  • 1/4 cup coconut oil
  • 1 cup mixed nuts (cashew, walnuts, pecans)
  • 2 tbsp honey
  • 2tbsp nut butter of your choice
  • pinch of sea salt

Coconut Custard:

  • 500 ml canned coconut milk
  • 4 tbsp corn starch
  • 1/3 cup honey
  • 1/2 tsp vanilla extract
  • about 600 g cherries, pitted

-In a medium saucepan whisk together all ingredients except vanilla extract. Let come to a boil, while whisking, then reduce heat and let cook until thickened. Remove from heat, stir in vanilla extract and let cool a few minutes then fill into a bowl and let cool completely in the fridge.

-Line the bottom of a 28 cm tart form with parchment paper, grease the sides.

-In a food processor or blender, add the oats, nuts and dates (medjool dates are usually very soft, if using other dates, soak in a bit of water to soften), process until everything is into small pieces, add the oil, honey, nut butter and sea salt. Process until well combined. It will be a sticky dough.

-Press dough evenly into prepared tart form. Fill tart with the coconut custard and decorate with the cherries.

-Refrigerate several hours or overnight before removing from baking form.

-The crust is pretty soft, place the tart in the freezer for an hour or longer, to make it easier to cut and serve into individual pieces.

Enjoy!

Ursula

xo

Strawberry Tarts

Summer is just around the corner, we already had a few hot days. I’m looking forward to all the seasonal fruit and veggies growing here in Ontario, especially all the delicious berries!

For my birthday, beginning of June, I’ve made the Strawberry-Coconut-Cake:  Strawberry-Coconut-Cake

One if my favorite strawberry desserts are these yummy and pretty strawberry tarts. It’s a staple in every bakery in Switzerland, that’s usually what I would pick out!

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First you need to prebake the tart shells.  I used a mix of ground almonds and shredded coconut to give it a bit of a different taste, it was really good! The cooled tart shells can be filled with custard or just simply with sweetened whipped cream! Topped with Strawberries and glazed with warmed jelly.

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Strawberry Tarts

For the tart shells:

  • 125 g spelt flour
  • pinch of salt
  • 3 tbsp maple syrup
  • 50 g butter, cold, cut in little pieces
  • 50 g ground almonds
  • 40 g shredded unsweetened coconut
  • 1 egg
  • 1/2 tsp vanilla extract

-Mix flour and salt, add butter and mix like a pie dough until it resembles fine crumbs. Combine with the almonds and coconut. Add the maple syrup, vanilla extract and egg, stir first and then knead only until soft dough forms.

– Let rest in refrigerator for at least one hour.

-Between plastic wrap roll out dough thinly, cut out circles to fit into muffin form.

-Press dough into greased muffin form, prick bottom with a fork.

– Bake in preheated 350 F (convection oven), for 15 minutes or until golden brown. Let cool completely.

Filling and garnish:

– Fill tarts with a vanilla custard or just simply with whipped cream, I used 1 cup of cream, sweetened with 2-3 tbsp of honey and added 1 tsp of vanilla extract.

-Top with Strawberry halves. Optional step is to brush the berries with a jelly glaze. I used warmed up red currant jelly.

Enjoy!

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Happy June and stay safe and healthy!

Ursula 

 

 

 

 

 

 

 

 

Almond Coconut Fruit Tart (gluten-free)

This year we have some special celebrations in our family, we’ll be celebrating 10, 20, 40, 50, 60, 70th birthday as well as some anniversaries. First up was my husbands 50th birthday!

Because of some digestion problems he did not ask for a cake, that is why I came up with this gluten free almond fruit tart. Pretty easy to make and tastes delicious.

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Almond Coconut Fruit Tart

Almond Crust:

  • 3 1/2 cup ground almonds
  • 1/2 cup coconut sugar
  • 1/2 tsp cinnamon
  • pinch sea salt
  • 1/2 cup butter melted
  • 2 eggs

-Whisk together butter and eggs, add coconut sugar, salt and cinnamon. Stir in ground almonds until well combined. This will be a sticky dough.

-Line the bottom of a 28 cm tart form with parchment paper, grease the sides. Fill in almond dough, works best using your hands, press down evenly. Bake in preheated 350F oven for 30 minutes. Let cool completely.

Coconut Custard

  • 500 ml coconut milk
  • 4 tbsp corn starch
  • 1/3 cup honey
  • 1/2 tsp vanilla extract

-In a medium saucepan whisk together all ingredients, except vanilla. Let come to a boil, while whisking, then reduce heat and let cook until thickened. Remove from heat, stir in vanilla and let cool a few minutes then fill in a bowl and let cool completely in the fridge.

Assembly:

-Place almond crust on a serving plate or cake stand. Fill with custard then decorate with your fruit of choice. I used about 5 kiwis, cut in slices, 1 orange and some grape halves.

-Store in refrigerator.

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Enjoy!

Ursula

 

 

 

 

 

 

 

 

 

Plum Tart / Zwetschgenwaehe

Love this time of the year with all the peaches, plums and fresh apples locally available. I’ve felt like making a traditional Swiss Plum Tart. Simple way of using any kind of fruits. Flaky, buttery crust, plums, cinnamon and I added a small Canadian touch by using maple syrup-simply delicious!

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Plum Tart / Zwetschgenwaehe

Crust:

  • 150 g white spelt flour
  • 1/2 tsp salt
  • 75 g butter, cold, cut into small pieces
  • 3 – 4 tbsp cold water

Filling:

  • 2 tbsp ground hazelnut or almonds
  • 8 – 9 plums / Zwetschgen, cut into 1/4
  • 100 ml cream
  • 1 egg
  • 3 tbsp maple syrup
  • 1 tsp cinnamon

 

-In a  medium bowl add the flour and salt. Mix in the butter with your hands until  small crumbs form, add 3 tbs of water, mix until well combined, adding more water if needed. Do not knead to long. Refrigerate for 30 min.

-Grease and flour a 26 cm tart or pie form. Preheat oven to 375 F (convection setting).

-Roll out dough and fit into prepared tart form. Sprinkle evenly with the ground nuts.

-Whisk together the cream, egg, maple syrup and cinnamon.

-Arrange plums and top with the cream.

-Bake in preheated oven for about 30 min.

-Dust with some icing sugar, can be served with whipped cream.

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Simply delicious!

Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian