|Mixing The Batter|
Lavender Apricot Tart
(Makes one 8-inch tart)
Honeyed Lavender Apricots
5-6 ripe apricots - thinly sliced
1 teaspoon dried lavender flowers
1/4 cup raw honey
Arrange the apricots on a Teflex-lined dehydrator tray. Mix lavender and honey together in a small dish. Gently warm this mixture placing the dish in a larger bowl with hot water. Sprinkle or brush the apricots with lavender honey. Dehydrate at 115F for 2-4 hours.
1 cup almonds - soaked overnight
1/2 cup cashews - soaked for 4 hours
1/4 cup coconut flakes
1/2 cup soft dates - pitted, more if needed
1 teaspoon vanilla extract
pinch of sea salt
Combine all the ingredients in a food processor until thoroughly mixed and sticking together when pressed between fingers. Then evenly press the mixture into the bottom of an 8-inch spring form and create an about 1 1/2-inch wall on the sides.
Vanilla Cream Filling
1 1/2 cups cashews - soaked for 4 hours
1/2 cup meat of fresh young Thai coconut
1/2 cup almond milk - homemade if possible
seeds of 1vanilla bean
1/2 cup light agave syrup
1/2 cup coconut oil
Combine all the ingredients in a high speed blender until smooth and creamy. Fill the tart crust and place in a freezer for 30 minutes to an hour. Once the surface is firm, arrange the apricot slices on top.
Orange Honey Glaze
1/2 cup freshly squeezed orange juice
about 1/4 cup (1/4 ounce) Irish moss - thoroughly washed and soaked in hot water for at least 10 minutes
1 tablespoon honey or agave syrup
Blend all the ingredients in a high speed blender until completely smooth. Pour over the apricots on the tart and refrigerate until firm.