Peach Cardamon Tart with a Ginger Pecan Crust
Over 20 years ago, I took a road trip from Minnesota to California. I had never been west of Colorado with it’s beautiful pines, and fluffy snow. As we drove down the coast from Seattle, I was amazed at the beauty of the west coast. The haystack rocks of Oregon, the high cliffs of Northern California and the palm trees of Southern California were all breathtaking in their own way. But one memory stayed with me and to this day, is as clear as a bell. It was my first California peach.
I honestly had never tasted anything quite like it. The flesh was firm but juicy and the flavor was unbelievable. We got good Washington peaches in Minnesota but they were imported. This peach was fresh off the tree. It was amazing. I’ve never had a peach like that in my life.
Now I live in California and it is peach season! My daughter and I have our favorite peach vendor at the farmer’s market and every Saturday we stock up. Peach season is a time to rejoice in our house.
I wanted to make a little raw dessert that featured these beautiful peaches. But don’t worry, it will work with any good, ripe peaches. I used the same cashew whipping cream that was in the strawberry torte but added a little cardamon which goes so well with peaches. The crust is made from pecans and ginger. All together, these ingredients make a pretty tasty, deliciously peachy summer dessert. Please make sure your peaches are organic as they are at the top of the dirty dozen list.
There is a little pre-soaking and refrigeration involved here so make sure you read the entire recipe before you start. I actually start this one the day before by quickly making the “whipping cream”. It does best if it sits in the refrigerator overnight.
Cardamon
Cardamon has become a little bit of an addiction for me. I love this spice in my coffee, in baked goods, and in savory dishes. It has a heady aroma that is vaguely like cinnamon but with floral notes. It is described as having a woodsy scent along with lemon and camphor. It is pungent, aromatic and delicious. It’s a scent that is somehow so fetching and you find yourself drawn to it repeatedly.
Cardamon originated in India, Nepal and Bhutan. It is said to have many health benefits including improving cardiovascular health, fighting colon cancer, helping with stomach disorders and helping cure infections. In ancient Egypt, it was used as a teeth cleaner and breath freshener.
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Peach Cardamon Tart with a Ginger Pecan Crust
4-6
Crust
- 2 1/2 cups of pecans*
- 3 dates, soaked until soft
- 1 tablespoon ground ginger
- pinch himalayan salt
- Place all ingredients in food processor and pulse until very well combined.
- Press into 4″ tart shells, reserving 1/4 cup for topping.
- Place crusts in freezer while you prepare the filling.
Filling
- 1 cup cashews, soaked in water for 4-6 hours
- 1 cup water
- 1/4 cup maple syrup
- 1/2 cup coconut butter, softened, (Note: NOT cacao butter cocoa butter)
- 1 vanilla bean (cut the bean in half and scrape out the insides. Use that.)
- 1 1/2 teaspoons cardamon
- 2 ripe organic peaches, chopped into 1/2 inch pieces
- Place all ingredients except peaches in high speed blender. Blend until smooth.
- Pour “cream” into a glass bowl and refrigerate until firm. I usually do this overnight.
- If the “cream” is not firm enough, place in chilled mixing bowl and whip with chilled beaters to get desired consistency.
- Fold in peaches.
- Fill tart shells with peach mixture and sprinkle set aside crust mixture on the top.
*You can soak and dehydrate your pecans to make them more digestible. Just make sure they are completely dry when making the crust.
There is a recipe to make your own coconut butter here: Coconut Butter
Deborah Howard wrote on January 2, 2018
I grew up in SoCal, and the CA peaches were good. However, the very best peaches I’ve ever had were from the Western Slope of Colorado. A grower from that area used to sell them at the Ft. Collins Farmer’s Market. They also sold the most amazing peach jam and tiny succulent strawberries. As soon as peaches are back in season, I will make the tart. I’m moving from the Boston area back to SoCal in a few months.
Zdenka wrote on August 19, 2017
I don’t understant the step 3.in making whipped cream…
Susan wrote on August 19, 2017
If your cream is not thick enough, you can place it in a chilled bowl and whip it until it is nice and thick, just like you would do with whipping cream. Cheers!
Kaia wrote on August 13, 2017
This was absolutely delicious! Thanks for the amazing recipe. Beautiful photos, as always.
Daniela segalowitch wrote on August 13, 2017
I’m making this beauty today but the cream is coming out very thick.should I have included the left over water from soaking the cashews? Or do you think I should add a littl coconut milk? Thanks for your advice!
Susan wrote on August 14, 2017
Did you make sure you used coconut butter and not cocoa butter? No, you do not want to include the water. The filling should be pourable out of the blender and then set up.
Carolyn wrote on August 11, 2017
I’m still learning so please forgive a few potentially silly questions… When making the coconut butter does it hurt the butter if it gets too hot in the blender? In your coconut butter tutorial you mention the home made version being less smooth than your favorite commercial brand. Would putting it through a very fine stainer or a cheesecloth work or is it too think/oily? Thank you.
Susan wrote on August 11, 2017
It will be too thick to strain. It just has a little grainer texture. Cheers!
Julia Fowler wrote on August 11, 2017
Where would i find coconut butter in Vancouver,Canada.
Julia Fowler wrote on August 11, 2017
Thanks maybe whole foods?
Susan wrote on August 11, 2017
They carry it at Whole Foods in the States so I would definitely check there. 🙂
Susan wrote on August 11, 2017
I honestly don’t know. You can sub coconut oil if you wish. You can also order it on Amazon. Cheers!
Jodi wrote on August 11, 2017
You can make coconut butter with a bag of unsweetened coconut flakes and a good blender. It takes about 20 or so minutes. Put the flakes in blend a few minutes, scrape down, blend, scrape, blend, scrape till you get a smooth creamy consistency. Your blender will heat up, when it does just give it a few minutes to cool and restart. I could eat that stuff with a spoon all day long! LOL!
Susan wrote on August 11, 2017
Now why didn’t I remember that. There is a whole tutorial and recipe on it here: https://rawmazing.com/recipe/homemade-coconut-butter/
Jodi wrote on August 11, 2017
What other nut could I use in place of the cashews? My hubbs is allergic to cashews.
Susan wrote on August 11, 2017
You could try macadamia nuts. 🙂
Jodi wrote on August 11, 2017
Thank you, I guess I gotta go to the store. LOL!
Linda wrote on August 11, 2017
Could I use butter in place of coconut butter?
Susan wrote on August 11, 2017
Oh my gosh…that wouldn’t work. Coconut butter is completely different than butter. It is what gives the “cream” structure. Butter would not do that.
Cheers!
kate mccabe wrote on August 11, 2017
how many tarts does this make…?
Susan wrote on August 11, 2017
It will make 4 tarts but each tart can serve more than one person. So, that is why I say serves 4-6. Cheers!