Stone Fruit Cheesecake Tart
- 1 1/4 cup oats
- 3/4 cup almonds
- 3/4 cup walnuts
- 1/2 teaspoon salt
- 2-3 tablespoons coconut oil
- 2 tablespoons coconut sugar
- 1 small container coconut yogurt (I used CoYo brand)
- 1 cup cashews, soaked in hot water at least 30 minutes
- 1/4 cup full fat coconut cream
- 3 tablespoons Meyer lemon juice
- 2 tablespoons coconut oil
- pinch of sea salt
- 2-3 tablespoons monk fruit
- zest of 1 lemon
STONE FRUIT TOPPING
- 3 seasonal stone fruits: nectarine, peach, and/or plum
- 1 teaspoon cinnamon
- punch of sea salt
- 2-3 tablespoons monk fruit (optional, depending on sweetness of the fruit)
- 1 tablespoon arrowroot powder
- 9 inch pie pan with a removable bottom
- food processor
- high speed blender
First, preheat the oven to 350 degrees F, and cover the cashews with boiling hot water. Set aside. Line the pie pan with parchment paper.
To make the crust:
- Pulse the oats, walnuts, and almond in a food processor until they're ground into a fine meal. Add two tablespoons of the coconut oil and continue to process until the mixture starts to stick together when pinched between your fingers. Add an additional tablespoon of coconut oil if it's still too dry.
- Press the mixture into the parchment lined pan.
- Place in the oven for 15 minutes, covered with foil. After 15 minutes, remove the foil and continue to bake until the crust starts to turn golden brown, about 8 minutes longer.
- When done, allow to cool completely. If you need to expedite this process, place the slightly cooled crust in the freezer.
To make the cheesecake filling:
- Zest the lemon before juicing it.
- Add all ingredients to a high speed blender. Use the tamper stick to help all ingredients reach the blade. Blend until completely smooth. Taste and adjust (more sweetness, or more lemon).
To make the stone fruit topping:
- Dice each fruit and place the pieces in a bowl. Toss with the cinnamon, sea salt, and arrowroot powder. The arrowroot powder will help to create a thick, syrup-y sauce as the fruits cook down.
- Place the fruit mixture in a small sauce pot over medium heat and cover. Allow the fruit to stew 7-10 minutes, or until thickened. Remove and cool completely. Similar to the crust, if you need to expedite this process, place it in the freezer.
Assemble the tart:
- Pour the cheesecake filling into the completely cooled crust. Start by pouring the mixture into the center of the crust, then use an offset spatula to smooth it out into the edges. Place in the freezer for 30 minutes to set.
- Next, add the completely cooled fruit topping. Again, pour the mixture into the center, then gently smooth out to the edges.
- Decorate the top of the tart with thin fruit slices and/or fresh flowers.
- Serve and enjoy!