Tree Hugger Tart

by Renee Chernin,


You don't have to be a tree hugger to have fun with this Tree Hugger Tart recipe. Maybe it looks complicated but you know how looks can be deceiving. In fact, it's really quite easy and oh, so perfect for Tu B'Shevat.


1 frozen pie crust, thawed
1/4 cup raspberry or cherry preserves
1/2 cup coconut milk
12 ounces, plus 2 tablespoons carob or chocolate chips
1 cup unsalted nut mixture, coarsely chopped
1 cup dried fruit mixture, coarsely chopped
1/2 teaspoon kosher salt
2 tablespoons toasted coconut


Preheat the oven to 400°F. In a medium saucepan over medium high heat, bring the coconut milk to a simmer, reduce heat to low and and add carob or chocolate chips and stir until melted. Remove from heat. Stir in nuts, the dried fruit and salt. Set aside to cool completely.

Line a 9 or 10 inch tart pan with a removable bottom with pie crust, trim to fit. Bake in preheated oven until golden, about 10 minutes. When cool, spread with preserves.

Spread the cooled fruit/nut mixture evenly over the preserves. Sprinkle the top with reserved chips and toasted coconut. Chill at least 2 hours until set. Best served at room temperature.


Yield: Serves 10-12~Must make ahead
Active time 20 minutes~Total time 2 hours, 20 minutes

Recipes: Desserts, Tart, Chocolate, Dried Fruit, Nuts, Parve, Kosher

Print   Email