Chef Angèle Ferreux-Maeght’s nutty tart does not require an oven and is made with almond flour and hazelnuts. The entire dish can be prepared a day in advance.
Recipe Courtesy ANGÈLE FERREUX-MAEGHT
Photo Courtesy Joanna Van Mulder
- 3/4 pound Medjool dates
- 2 cups hazelnuts (1/2 pound)
- 1/4 cup almond flour
- Gray sea salt
- 1/2 cup coconut oil, melted and cooled
- 1 1/2 cups (12 ounces) unsweetened coconut cream
- 2 tablespoons agar akes
- 1/4 cup confectioners’ sugar, plus more for dusting
- 12 ounces blackberries and/or raspberries
- Microbasil (optional), for garnish
Step 1 – In a medium bowl, cover the dates with water and let soak for 2 hours; drain. Pit the dates.
Step 2 – Line a baking sheet with parchment paper. In a food processor, pulse the hazelnuts until coarsely chopped. Add the dates, almond our, a pinch of salt and 6 tablespoons of the coconut oil and pulse until the dough just comes together. Turn the dough out onto the prepared baking sheet. Top with a sheet of parchment paper and press the dough into a 10-inch round, about 1/4 inch thick. Freeze the crust until rm, at least 1 hour.
Step 3 – Meanwhile, in a medium saucepan, bring the coconut cream and agar to a simmer, whisking to dissolve the agar. Remove from the heat and whisk in the 1/4 cup of confectioners’ sugar and the remaining 2 tablespoons of coconut oil. Scrape into a large bowl, cover and refrigerate until chilled and rm, at least 1 hour.
Step 4 – Carefully transfer the tart shell to a platter and peel off the top sheet of parchment paper. Using a hand mixer, beat the coconut cream mixture at high speed until smooth and fluffy, about 5 minutes. Spread it all over the tart shell, leaving a 1/4-inch border, and top with the berries. Loosely cover the tart and refrigerate for 30 minutes. Dust with confectioners’ sugar and garnish with microbasil, if desired. Serve cold.
Make Ahead –The tart can be refrigerated overnight.