raw tarts

spring raw vegan tarts! it seem like everyone is all over them. From Celia, a wonderful raw recipie blog, is a nice picuture of one. recipies are from various places. (globuka)
Tart shells
(makes about six 3.5" tarts)

1 cup raw almonds
1/2 cup unsweetened coconut flakes
1/2 cup golden raisins, or pitted dates
1/4 cup golden flax seeds

In a high-speed blender, mix all the ingredients until well combined and until the mixture sticks together when pressed with fingers. You can do it in a food processor as well, but pre-grind your flax seeds in this case. Do not blend the ingredients too much to avoid them becoming too oily.
Place a generous 1/3 cup of the mixture in each tart shell with a removable bottom and press evenly against the bottom and sides of the shell. Place your tarts in the freezer for about an hour before serving, this will make the removing process much smoother. The shells can also be dehydrated if you want them to be stronger. In this case, soak almonds overnight and rinse well. Mix all the ingredients in a food processor, making sure to use ground flax seeds. Dehydrate the shells overnight at 115F. Remove from the forms and dehydrate until dry throughout.

Vanilla Cream
1 cup meat of fresh young Thai coconut
1 cup cashews - soaked for 4 hours
1/2 cup raw light agave syrup
1/2 cup purified water
seeds of 1-2 vanilla beans or 2 1/2 tablespoons vanilla extract
pinch of salt (optional)
squeeze of fresh lemon (optional)
1/2 cup coconut oil - liquified

Combine all of the ingredients in a high speed blender until very smooth, adding coconut oil at the end with the motor still running.

Assembly
Fill 1/3 of each tart shell with the vanilla cream and top with fruit or berries. Optionally, sprinkle with ground pistachios.
I used a variety of berries - fresh raspberries, strawberries, blueberries ,and blackberries, as well as frozen sour cherries and black currants. I love the last two especially in all kinds of desserts for their truly unique flavour and color. If using frozen berries, thaw in a colander over a large bowl. Optionally drizzle with the sweetener of choice and dehydrate for an hour or two.
also, you can take the shell and put what ever you want to.
ENJOY