Raw Berry Tart with Coconut Cream
Chef Angèle Ferreux-Maeght’s nutty tart, made with almond flour and hazelnuts, is the perfect dessert for a late-summer dinner party because there’s no oven required. Sweet, gooey dates hold the crust together, and the entire dish can be prepared a day in advance and pulled out of the fridge right before you eat.Slideshow:More Pie and Tart Recipes
August 2017
Gallery
Credit: Joanna Van Mulder
Recipe Summary
Ingredients
Directions
Make Ahead
The tart can be refrigerated overnight.
Notes
Coconut cream and agar, a natural thickener, are available at Whole Foods and onamazon.com.