I used fresh
raspberries and reduced them
over meduim heat to use instead of the
raspberry jam for the
filling, and instead of the xylitol, I used 10 drops of vanilla stevia.
Remove the crust from the freezer and pour half of the cream
over top of the crust in an «S» pattern, leaving some crust uncovered (you want to leave some space for the
raspberry cream to
fill in the gaps).
Blackberry Tarts Yield: 16 mini tarts
Filling 1 cup raw cashews (soaked for min 1 hr) 5 tbsp lemon juice 1 tbsp lemon zest 5 tbsp filtered water + one tbsp 6 drops liquid stevia or 2 tsp agave syrup Tart Shell 1 cup raw almonds, optionally soaked
over night 1 1/4 cup dried organic dates 1 tbsp filtered water, if needed for combining the above Toppings fresh blackberries,
raspberries or strawberries fresh stevia leaves or mint leaves for garnish Method For the
Filling; Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency if needed.