France & Maman (Francoise)

      Allo Maman,      What's Cooking

 A mother-daughter cooking duo from Paris to Brooklyn. Maman & France live 3,626 miles apart but connect everyday over yummy & mostly French recipes. Bon appetit!

FROZEN BLUEBERRY & CASHEW TART (by France)

FROZEN BLUEBERRY & CASHEW TART (by France)

Blueberry cake 3.jpg

Everyone must try this amazing frozen blueberry tart... I re-created a recipe I found on a French Canadian blog I love called Trois Fois Par Jour. I translated the recipe is in English here, below... It's beautifully colorful and deliciously fresh & fruity. Plus it's super easy to make! It just requires planning ahead of time as you have to dip the cashews in water overnight and freeze the tart for a few hours before eating. The planning is easy and SO worth it. Bon appetit!


Serves 8  l  Difficulty: easy  l  Prep time: 20min  l  Total time: 24hours


INGREDIENTS

For the crust

1 cup roasted almonds 

1 cup dates, pitted

2 tablespoons water  

 

For the filling

1.5 cups of cashews

3/4 cup vanilla frozen yogurt (I used a dairy-free coconut frozen yogurt) 

1/4 cup lemon juice 

1 lime, zest only 

2 cups frozen blueberries 

1 pinch of salt

 

For decoration

10 fresh blueberries  

STEPS

1. Dip cashews in water for 8 hours or overnight. Drain and set to the side. 

2. In a blender, mix almonds, dates and water to form the crust. Spread the crust at the bottom of a square or rectangular cake mold, pressing the mix down against the bottom of the mold.

3. In a blender, mix all filling ingredients for about 2-3 minutes until you get a homogenous texture and color. 

4. Pour filling on top of the crust in the cake mold and place in the freezer for 4 hours minimum.

5. Decorate the top of the tart with fresh blueberries that you place whole or cut on top of the tart.

Note: If you have left overs, store them in the freezer but pull the tart out of the freezer 15/20minutes ahead of eating again

 
 
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