Cherry Tarts with Hazelnut Crust

by Susan on July 9, 2012

Cherries are in season and they are delicious! But did you know that cherries are a super food that even contains melatonin, an antioxidant that not only helps you sleep, but also helps regulate heart rhythms. They are full of anthocyans, antioxidants that fight cancer and help reduce heart disease. Cherries have anti-inflamitory properties that fight arthritis and also are memory boosters. 

For this raw food recipe, I wanted the cherries to be the star so you will notice the filling doesn’t have many ingredients. It tastes like wonderful, fresh, ripe cherries. The tart shells, made with hazelnuts and almonds, compliment the flavor of the cherries. You can also make this raw recipe as a pie or full size tart. 

What is your favorite thing to make with cherries? Do you like to just eat them whole or put them in recipes? For another amazing cherry recipe click here: Raw Vegan Cherry Crisp

And if you don’t want purple fingers for the next two days, it pays to invest in a cherry pitter! I like this one:
Norpro Deluxe Cherry Pitter with Suction Base

Cherry Tartlets with Hazelnut Almond Crust

Crust:

  • 1 1/2 cups hazelnuts
  • 1 cup almonds
  • 3 dates
  • 1 tablespoon raw agave nectar
  • 1 teaspoon cinnamon
  • 1 tablespoon water

1. Place all ingredients in food processor and process until fine. 

2. Using a small muffin tin (mine measured 2″ in diameter), place a piece of plastic wrap in the tin (see below), add crust mixture, cover with another piece of plastic wrap and press into shape. You want to make sure you get the crust evenly spread and into the corners to get a good tart shell shape.

3. Remove tart shell from plastic wrap and set on dehydrator screen. Dehydrate for 2-3 hours at 115 degrees. Alternatively, you can let these air dry for 4-5 hours or overnight if it isn’t humid.

 

Filling:

  • 3 cups pitted and quartered cherries
  • 1/4 cup coconut oil, melted
  • 4 dates, coarsely chopped
1. Set aside 2 cups of the quartered cherries. 

2. Place all remaining ingredients in high-speed blender (I actually used the silver bullet for this as it works well for small batches) and process until smooth.

3. Stir in remaining cherries.

4. Spoon into tart shells. Chill until set.

Use plastic wrap to shape tart shells. Press into the corners to get a good shell formed, pop out and place to dry. I use this pan: Baker’s Secret 116424001 Basics Nonstick 24-Cup Mini Muffin Pan

*Makes 24 mini tarts

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{ 23 comments… read them below or add one }

Carol July 9, 2012 at 3:57 pm

Awesome, Susan!! I just LOVE cherries and these tarts sound super delish!! I’m excited to give this recipe a try. Thank you!! :D

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Rhinda Hale July 9, 2012 at 4:32 pm

So excited about this recipe. My husband has been eating lbs and lbs of fresh cherries. I think this tart would be a welcome change with just eating the cherries out of the bag. :-)

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Lina July 9, 2012 at 6:43 pm

I just want to echo the same things that I am sure you already heard before Susan: You do beautiful work with both your recipes as well as your photos. I have tried many of your recipes and they are great and your presentation is just “RAWMAZING”. Thanks for giving us so many options while trying new raw recipes…

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Susan July 9, 2012 at 9:58 pm

Awe…thanks!!

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Lucy July 9, 2012 at 7:19 pm

I am so inspired to try these, thank you!

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Ronda July 9, 2012 at 8:58 pm

These are absolutely amazing! I am sitting here typing this and eating one right now. Yet again, Susan out did herself! I have yet to try one of her recipes that isn’t out of this world!

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shanna July 9, 2012 at 10:48 pm

Susan!
You are killin’ me (in the best way possible). These look delicious and simple–will try them this week.

Keep up the amazing work–I love your recipes :)

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Eileen July 9, 2012 at 11:25 pm

I almost always eat my cherries raw, and occasionally mix them into drinks. These tarts sound perfect, though–a perfect way to highlight fresh cherry flavor while they’re in season!

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Lisa @ The Raw Serenity July 10, 2012 at 12:58 am

These look great!
Can you sub the coconut oil for something else such as apple sauce perhaps?
Lisa x

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Susan July 10, 2012 at 11:26 am

The coconut oil sets the filling. Apple sauce can’t do that. Cheers!

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Kathryn July 10, 2012 at 4:45 am

Your photo’s are so mouth-watering & divine. Have to try these immediately. Thank you!

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dre July 10, 2012 at 11:05 am

They look delicious! You always have the best recipes and most gorgeous photos of them!

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Valerie {all mussed up} July 10, 2012 at 11:24 am

I can’t wait to try this this weekend! Nothing can compare to freshly picked cherries…I just found an orchard outside of my city, and I swear these cherries tastes alive still. Mmm, thanks for the delicious idea.

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Paula July 12, 2012 at 2:56 pm

Dumb Question ? Do you take them out of the muffin tin to place in the dehydrator or do you keep them in to ensure they retain their shape?

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Julianne July 15, 2012 at 1:48 pm

I just made these and they are amazing!!

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Susan July 15, 2012 at 1:51 pm

So wonderful to hear! Cheers!

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Caralyn @ glutenfreehappytummy July 17, 2012 at 9:11 am

those are so gorgeous! i love that the crust is made with hazelnuts! fabulous!

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Christi July 18, 2012 at 3:25 am

I made these tarts for a mom’s night. All of the women loved them. The flavor is just divine! My little boy told me that the blended cherry mixture would taste great on pancakes. I think we will try that out this weekend. Thanks for the yummy recipe.

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nyki July 23, 2012 at 9:06 am

Everything looks so awesome and i can;t wait to try things! I’m still learning however, and have one question. Any time nuts are mentioned should I assume they have been soaked? I want to be sure that I am doing it correctly and not missing an important step.

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Milena September 19, 2012 at 9:37 pm

I made these darlings a few weeks ago, and they were AMAZING! On thing I learned however, is that the fruit should be room temperature before mixing it with the coconut oil. I cut the cherries the day before and had them in my refrigerator, but didn’t think to let them warm up before mixing and the coconut oil immediately became lumpy. Oops! Not attractive, and of course it changed the overall texture, but still delicious =-)

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Susan September 19, 2012 at 9:39 pm

Milena….next time that happens, just warm everything up again. Cheers!

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Nataie January 28, 2013 at 8:18 pm

I just made (and immediately ate) this recipe. My boyfriend and I loved it! I did added a banana and soaked goji berries into the filling. I also only used almonds instead of hazelnuts for the crust. De-lish!

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Janet February 11, 2013 at 2:22 pm

Can you give the ratio for a pie? I think it would be easier for us with little free time!

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