Happy Birthday to me! Today I am 26 years old. This weekend we celebrated by having dinner at my parents house on Saturday. I chose the meal- fish tacos with our favorite black bean and corn salsa on the side and Lemon Loaf Cake for dessert. My parents are both really good cooks, so everything was perfection. Then on Sunday, Kevin look me to Mi Lah Vegetarian for brunch. We both absolutely loved it and I can’t wait to go back! BUT, enough about my birthday: check out these fruit tarts. OH MY GOSH how beautiful are they? To me, they just scream springtime. These fruit tarts are healthy, but so delicious that no one would actually know that they are healthy. They also look super impressive and way more challenging than they actually are. The crust is made with walnuts and dates- that’s it! I was rolling my extra “crust” into balls and eating it as I assembled the tarts. It tastes just like a Larabar! The filling is made with…tofu! Don’t freak out. Silken tofu is blended with lemon juice, pure maple syrup, and vanilla and whipped until super creamy and smooth. This dessert has healthy fats from the walnuts, protein from the tofu, and is topped with nutrient-rich fresh fruit. All of the sweetness is natural sugar from the dates, maple syrup, and fruit. You can use whatever fruit you prefer here- I used strawberries, kiwi, and blueberries. You can make mini tarts, like I did, or press the crust into one large tart pan or pie plate if you don’t have a mini tart pan. The tarts are served chilled, so they are light and refreshing to enjoy after a healthy meal. This recipe is straight from Minimalist Baker– the recipe was perfect as is and I didn’t modify at all. If you haven’t tried any of Minimalist Baker’s recipes, now is the time. They are always fabulous!
NOTE: The recipe calls for pressing the tofu. I put mine in a cheesecloth and gently squeezed some of the water out instead of pressing and that seemed to work well.
Active Time: 20 minutes Total Time: 2 hours, 30 minutes
For the Crust:
7-12 medjool dates, pitted (if not sticky and moist, soak in water for a few minutes and then drain)
2 cups raw walnuts (or sub other nut, such as pecan or almond)
¼ teaspoon sea salt
For the Filling:
12 ounces firm silken tofu, patted dry and gently pressed in a clean towel for at least 15 minutes, up to 1 hour
½ teaspoon vanilla extract
¼ cup maple syrup, agave nectar or honey
juice of 1 lemon (~2 tablespoons)
1½ cups mixed fresh fruit, divided (blueberries, strawberries, kiwi, mango, or whatever you prefer)
Press/drain tofu while preparing crust.
Add walnuts to a food processor and pulse until a semi-fine meal is achieved. Add the dates (starting with 7) and process until the mixture is sticky enough that it holds together when you press it. Add dates one at a time until this consistency is achieved.
Divide crust between the tart pans (or a pie plate) and press using your hands to form a uniform crust. Place another piece of parchment paper on top and use a glass to get it more even and firmly pressed into place. It doesn’t have to be perfect. Set in freezer to chill.
Add drained tofu, lemon juice, vanilla, and sweetener of choice to blender and blend until creamy and smooth, scraping down edges as needed. Adjust flavors to desired level of tartness/sweetness.
Remove crust from freezer and top with lemon filling. Chill to set at least two hours and then top with fruit just before serving.
Leftovers can be stored in the fridge for up to two days, but these tarts are best when fresh!
Nutrition Information per serving:
Calories: 375 Fat: 26g Carbs: 27g Protein: 15g Sodium: 119mg Sugar: 19g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.