Raw Berry Tarts with a Peach and Herb Sorbet

This post is a kind of tribute to the lovely season that is quickly drawing to a close, summer. Here is our celebration of all the wonderful possibilities of warm season desserts. Combine fresh berries, no-bake technique, and a frozen treat, and get ready to receive summer on a plate.

Raw Berry Tarts with a Peach and Herb Sorbet

Raw Berry Tarts with a Peach and Herb Sorbet

Raw Berry Tarts with a Peach and Herb Sorbet

Now to the peach sorbet flavoured with herbs from our pots. It’s sensational – simple as can be, fluffy, and satisfying. I even ate it for breakfast a couple of times, because I couldn’t wait for lunch.

Raw Berry Tarts with a Peach and Herb Sorbet

Raw Berry Tarts with a Peach and Herb Sorbet

Almond Crust
2 cups whole almonds – finely ground
1/4 cup raw agave nectar
1/2 cup coconut oil

In a bowl, mix all the ingredients thoroughly. 3 inch tart shells with removable bottoms work best for this, as you won’t have to line them. If your shells don’t have a removable base, line the shells with plastic wrap. Evenly distribute the almond mixture within the shell by pushing it into shape. Chill in the freezer for 30 minutes (the coconut oil will harden and keep the crusts together). After making sure that the crusts have hardened, carefully remove them from the tart shells. Keep frozen on parchment paper until ready for assembly.

Vanilla Cream
1 cup meat of young Thai coconut
1/4 cup water of young Thai coconut
1/2 cup dry coconut or cashew
1 vanilla bean- both seeds and pod
1/4 cup coconut oil
1/4 cup raw agave syrupCombine all the ingredients in a blender (preferably high speed) until smooth. Before serving, chill in the refrigerator until the mixture thickens.

Miniature Tart Assembly
berries – any
Assemble right before serving. Otherwise, keep the shells, cream, and berries separate to avoid a soggy crust. Spoon the vanilla cream into the crust and arrange the fresh berries on top in any way you prefer.

Peach and Fresh Herb Sorbet
6 small or 4 large peaches
2/3 cup water
3-4 tablespoons raw agave nectar
juice of half a lemon
1-2 packed tablespoons fresh basil and lemon thyme leaves

Cut a cross on the top of each peach, and place them into a colander. Pour some boiling water over them, then quickly transfer the peaches into ice water. Peel the skins, which should come off easily after the blanching. Remove the pits and place in blender with the rest of the ingredients. Make a smooth puree. Chill well and put into an ice cream maker for 25 minutes or however long your brand of ice cream machine suggests. Freeze for at least 2 hours before serving.

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