Cherry Tarts with Hazelnut Crust
Cherries are in season and they are delicious! But did you know that cherries are a super food that even contains melatonin, an antioxidant that not only helps you sleep, but also helps regulate heart rhythms. They are full of anthocyans, antioxidants that fight cancer and help reduce heart disease. Cherries have anti-inflamitory properties that fight arthritis and also are memory boosters.
For this raw food recipe, I wanted the cherries to be the star so you will notice the filling doesn’t have many ingredients. It tastes like wonderful, fresh, ripe cherries. The tart shells, made with hazelnuts and almonds, compliment the flavor of the cherries. You can also make this raw recipe as a pie or full size tart.
What is your favorite thing to make with cherries? Do you like to just eat them whole or put them in recipes? For another amazing cherry recipe click here: Raw Vegan Cherry Crisp
And if you don’t want purple fingers for the next two days, it pays to invest in a cherry pitter! I like this one:
Norpro Deluxe Cherry Pitter with Suction Base
Use plastic wrap to shape tart shells. Press into the corners to get a good shell formed, pop out and place to dry. I use this pan: Mini Muffin Pan
Cherry Tartlets with Hazelnut Almond Crust
MAKES 24 MINI-TARTS
Crust
- 1 1/2 cups hazelnuts
- 1 cup almonds
- 3 dates
- 1 tablespoon raw agave nectar
- 1 teaspoon cinnamon
- 1 tablespoon water
- Place all ingredients in food processor and process until fine.
- Using a small muffin tin (mine measured 2″ in diameter), place a piece of plastic wrap in the tin (see below), add crust mixture, cover with another piece of plastic wrap and press into shape. You want to make sure you get the crust evenly spread and into the corners to get a good tart shell shape.
- Remove tart shell from plastic wrap and set on dehydrator screen. Dehydrate for 2-3 hours at 115 degrees. Alternatively, you can let these air dry for 4-5 hours or overnight if it isn’t humid.
Filling
- 3 cups pitted and quartered cherries
- 1/4 cup coconut oil, melted
- 4 dates, coarsely chopped
- Set aside 2 cups of the quartered cherries.
- Place all remaining ingredients in high-speed blender (I actually used the silver bullet for this as it works well for small batches) and process until smooth.
- Stir in remaining cherries.
- Spoon into tart shells. Chill until set.
Kathryn wrote on July 10, 2012
Your photo’s are so mouth-watering & divine. Have to try these immediately. Thank you!
Lisa @ The Raw Serenity wrote on July 10, 2012
These look great!
Can you sub the coconut oil for something else such as apple sauce perhaps?
Lisa x
Susan wrote on July 10, 2012
The coconut oil sets the filling. Apple sauce can’t do that. Cheers!
Eileen wrote on July 9, 2012
I almost always eat my cherries raw, and occasionally mix them into drinks. These tarts sound perfect, though–a perfect way to highlight fresh cherry flavor while they’re in season!
shanna wrote on July 9, 2012
Susan!
You are killin’ me (in the best way possible). These look delicious and simple–will try them this week.
Keep up the amazing work–I love your recipes 🙂
Ronda wrote on July 9, 2012
These are absolutely amazing! I am sitting here typing this and eating one right now. Yet again, Susan out did herself! I have yet to try one of her recipes that isn’t out of this world!
Lucy wrote on July 9, 2012
I am so inspired to try these, thank you!
Lina wrote on July 9, 2012
I just want to echo the same things that I am sure you already heard before Susan: You do beautiful work with both your recipes as well as your photos. I have tried many of your recipes and they are great and your presentation is just “RAWMAZING”. Thanks for giving us so many options while trying new raw recipes…
Susan wrote on July 9, 2012
Awe…thanks!!
Rhinda Hale wrote on July 9, 2012
So excited about this recipe. My husband has been eating lbs and lbs of fresh cherries. I think this tart would be a welcome change with just eating the cherries out of the bag. 🙂
Carol wrote on July 9, 2012
Awesome, Susan!! I just LOVE cherries and these tarts sound super delish!! I’m excited to give this recipe a try. Thank you!! 😀