Detox Fruit Tart

Loving the Fruit Tart!!

Creamy Filling

Making this was such an amazing experiment. The most important question was, How do I make a custard without any eggs, cream or sugar??? So I decided to brainstorm.. A good custard should be sweet and creamy. 

I found this awesome new item in my local grocery store, it's creamed coconut. Not to be confused with coconut cream. Basically it's a brick "it is made out of unsweetened dehydrated fresh meat of a mature coconut, ground to a semi-solid white creamy paste. It is sold in the form of a hard white block which can be stored at room temperature" (wikipedia explanation) and it makes the perfect base for this desert.

Crust

The next part was the sweet and for me I wanted sweet and tangy. I know I ask so much!! For the sweet I froze some bananas and for the tangy I froze some pineapple.  The crust was basically the same as the apple pie but NO "Pie Spice". This way I save myself from spending to much money on new ingredients. Then again we are all looking for a bargain; so what is better than using ingredients we already have.



TOOLS:

Food processor/ pie pan/ plastic wrap/ bowls/ measuring cups


Ingredients:

Crust:

Fruit tart.. Yum!!

• one cup of dates 
• one half a cup of dried apricots (added as needed)
• one cup of coconut shreds (unsweetened) 
• about one tablespoon of filtered water
• one teaspoon vanilla extract 
• one half a teaspoon of honey

Filling: 

• 1 box of creamed coconut 
• 2 cups of frozen pineapple
• 1 frozen banana (always freeze 2 just in case to make it as thick as you prefer)
• 15 sliced strawberries 
• half a cup of blue berries 

Directions: 

1. Wrap the pie pan with plastic wrap giving it enough space for you to be able to fit the crust over the plastic wrap this will help un-mold the pie afterwards.
2. Place the dates and coconut shreds in the food processor and pulse.
3. Add the vanilla and honey and turn the food processor on.
4. Start by adding one apricot at a time keep adding these until you get the right consistency. 
5. Add the water making sure that it doesn't get too wet; one teaspoon at a time.
6. Remove from the food processor and cut in half.
7. Place it in the pie pan and stretch it to the edges to be able to make the crust and put it inside the freezer to set for at least 10 minutes.
8. Take the creamed coconut and place it in a bowl with hot water. This will soften the coconut into an almost liquid state.
9.  Place the frozen pineapple and banana in the food processor and pulse until it starts to break apart. Almost make an ice cream.
10. Add the creamed coconut and if its too thick add water of a little vanilla extract.
11. Take the crust out of the freezer and cover the bottom part with strawberries and blueberries.
12. Spread the pineapple and banana mixture. 
13. Top with the strawberries and blueberries.
14. Cool in the refrigerator for at least 2 hours before serving. 
15. Cut and enjoy!!  

*It can be made 1 day in advance but by the second day it will require freezing to get back to the right consistency*