Raspberry Lemon Tart

An elaborate trail of raspberry-chia jam breathes life into this simple nut tart frosted with lemon cashew cream and dusted with aromatic citrus zest.


  • 1/2 cup raw walnuts 
  • 1/2 cup raw pecans 
  • 3/4 cup medjool dates, pitted and chopped coarsely 
  • 4 tablespoons ground flax seeds
  • 1 tablespoon filtered water 


  • 1 cup raw cashews, soaked in water overnight and drained (directions below) 
  • 1/2 teaspoon pink Himalayan or Celtic sea salt 
  • 2 tablespoons fresh nut milk (see recipe) 
  • Juice and zest of 2 organic lemons
  • 1/4 cup filtered water 
  • 2 tablespoons of date paste (recipe below) 
  • 1 teaspoon organic vanilla extract 

Date Paste:

  • 1 cup medjool dates, pitted 
  • 1/2 cup filtered hot water (brought to a simmer) 

Raspberry Chia Jam: 

  • 1 cup fresh organic raspberries
  • 1 tablespoon filtered water 
  • 1 tablespoon chia seeds 


  • Food processor
  • Blender
  • 12-inch tart pan, with removable bottom



Place the cashews and a pinch of salt in a large bowl and cover with water. Ideally soak the nuts overnight. If not, use boiling water to cover the nuts and soak for at least an hour.  Rinse and drain the nuts. 


To make the crust, add the walnuts, pecans, and ground flax seeds to the food processor and blend into a fine meal.  Add the dates and pulse until fully incorporated. To further bind the mixture, add 1 tablespoon of filtered water. Press the mixture evenly into a 12 inch tart mold and refrigerate.

Date Paste: 

To make the date paste, place the dates in a medium bowl. Pour simmering water over the dates and let soak for a few minutes. Blend the liquid and fruit until smooth. Use two tablespoons to sweeten the cashew cream. Store the rest in the refrigerator as a sugar substitute in recipes. 


Blend the drained cashews and nut milk in a high-powered blender until the nuts break down. Add the zest and juice, water, date paste, and vanilla extract. Blend until the mixture is completely smooth and thick, scraping down the sides as needed to avoid a nut-butter build-up. Spread the cashew cream across the surface of the tart crust and return to the refrigerator. 


Blend the raspberries, chia seeds, and water in a high-powered blender until fully incorporated. Place the jam in a squeeze bottle to design the top of your tart. Use as much as desired and store the rest in the refrigerator. 


Store the tart in the refrigerator until ready to consume. Sprinkle additional lemon zest on top of the tart, if desired. 

Leave a Reply