Sour Cherry and Pistachio Custard Tart

Sour cherry and pistachio is a Persian match made in heaven. I used mostly raw ingredients in this tart, no refined ingredients and even though it's a dessert - it also makes a great protein/energy snack for after workouts. You can serve this tart as a frozen treat, or let defrost no more than 15min before serving for a creamier experience. Enjoy! 

Sour Cherry and Pistachio Custard Tart
by Sarah Farsh, September 2018

CRUST: 

·       1 cup Brazil nuts 

·       1 cup steal cut oats

·       1 cup maple syrup 

·       2 tsp stivia 

·       2 tsp vanilla extract 

·       1 tsp cinnamon

·       1/2 tsp pink Himalayan sea salt 

FILLING:

·       2 cups OG raw cashews, soaked for 2 hours 

·       1 cup maple syrup

·       2 tsp fresh lemon zest 

·       1 whole vanilla bean 

TOPPING:

·       1 Jar no sugar added - St Dalfour OG All-Fruit Sour Cherry Préserve 

·       2 cups OG raw shelled pistachios, crushed

In VitaMix, blend crust ingredients into textured dough consistency. Coat glass pie pan with raw cacao butter block or coconut oil. Scoop out pie dough and gently need into glass mold with fingers. Bake in oven at 350 degrees for 15 minutes, or freeze crust in freezer for no-bake as this crust can also be enjoyed raw.

Blend custard filling together until silky smooth. Add small splash of water or maple syrup if needed to blend but don’t drown it! Poor filling into pie crust that's been set in freezer or oven. Place pie crust with cashew custard filling into freezer (do not bake). Freeze for 25min before spreading/topping with sour cherry preserve from jar with spoon or knife. Top with crushed pistachios and set back in freezer until you’re ready to serve. Serve lightly defrosted from from freezer, as you would an ice cream cake.