Deconstructed Lime and Cashew Cream Tart


Topping (Crust)

  • 1 c. pitted dates
  • 1/3 c. toasted walnuts, cooled
  • 1/3 c. toasted almonds, cooled
  • 1 tsp. vanilla extract


  • 2 c. raw cashews, soaked overnight in cold water
  • Grated zest of 1 small lime
  • 1/4-1/2 c. freshly squeezed lime juice
  • 1/4 c. dark maple syrup
  • 2 tsp. vanilla extract
  • Pinch of salt
  • About 1/4 c. water, or as needed
  • 1 fresh lime thinly sliced and halved, for garnishing
  • 2 pints fresh blueberries, rinsed, drained and patted dry, for serving


To make topping, combine all ingredients in the bowl of a food processor and process until everything is evenly coarsely chopped and sticky; turn out into a bowl and reserve.

To make filling, drain and rinse cashews well. Add cashews, along with remaining ingredients, to a blender. Process mixture until smooth, adding water to thin to consistency of whipped cream. Chill, covered, for at least 45 minutes before continuing.

Place a quarter of filling mixture into each of eight to 10 dessert bowls.  Sprinkle with a layer of crust and follow with another quarter of filling mixture. Repeat two more times, ending with crust. 

Top each serving with fresh blueberries and garnish with half of a lime slice.

Note: Dessert may also be assembled in a large, shallow bowl and spooned onto individual dessert plates or cups at the table. Also, dessert may be assembled a day in advance, covered with plastic wrap and kept refrigerated until serving time.

Makes 8-10 servings.