Grilled Apricot & Basil Tart W/Cashew Sour Cream & Basil Infused Honey Syrup (Grain/Dairy/Egg Free)

One of my very favorite things about summer is...the rows and rows of apricot, nectarine and peach filled baskets at our local farmer's market! I absolutely LOVE these three fruits because of their gorgeous color, soft flesh and sweet yet tart flavor. And while this particular tart could easily be made with any of these fruits, I just couldn't resist these sweet little apricots!

Since moving South, I've discovered that as the Texas summer heat arrives (and in Texas....boy does it ever), my preferences instinctively drift towards the natural, fresh sweetness of fresh local produce and I find myself craving "not so sweet" desserts more and more.

So because of that, this tart has a very light sweetness to it which is brought in by a simple honey syrup drizzle and the natural flavor of the fresh fruit. Here, I've paired the apricots with fresh basil, a "cultured" cashew cream, reminiscent of sour cream and of course the basil in fused honey/agave(vegan)syrup. For the crust, I'm using one of my favorite recipes by the amazing Coco from Roost. It's an almond flour crust that's both egg and sugar free. (And by the way, if you haven't ever been over to 'Roost', it is definitely a stop you need to make...take a second to check it out when you're over there getting the crust recipe!)

I just know that you're going to LOVE this lightly sweetened, fresh fruit tart. However, if you want to "up the sweetness" a bit, all you have to do is replace this crust with your favorite sweet crust recipe of choice. 

Grilled Apricot & Basil Tart with Cashew Sour Cream & Honey Basil Syrup (Vegan, Grain/Gluten/Dairy Free)  Paleo, Primal, GAPS, SCD 

Ingredients:

Almond Flour Crust (I used coconut oil instead of ghee) by Roost: Get recipe HERE

8-10 fresh apricots, halved, seeded and grilled (lightly sear the apricots just before assembling the tart or keep the apricots raw.)
5 or 6 large fresh basil leaves cut into very thin strips

Cashew cheese:

1 3/4 plus cups raw cashews (blanched almond or macadamias could also be used here)

1 1/2 cups warm but not hot water 

2-4 probiotic capsules (at least 10-15 billion organisms total, mine has 18 billion) 

Honey basil syrup:  (optional - simply use raw honey/agave(vegan) as a drizzle instead)

6 tablespoons water

2 teaspoons lime juice

1 tablespoon chopped fresh basil

1/2 cup honey/agave(vegan)

Directions:

To make cultured cashew cheese:  Blend together the cashews, water and the probiotics. Any brand will do. Jarrodophilus 10 billion is pretty easy to get in stores. Mine happen to be 18 billion live organisms per capsule (by Metagenics), so I use just one.  Check your package and use accordingly. 

Blend the cashew mixture till VERY smooth. Be patient and let it blend as long as it takes. It will look pretty runny as first but as it blends it will thicken up. Stop as needed to stir. If you need to, you can add a few extra cashews if you feel the mixture isn't thick enough. The mixture will also thicken some as it ferments and chills.) 

Transfer to a bowl and cover (with a cheese cloth, towel, lid...). Let sit for 10-16 hours in a warm environment such as an oven with just the internal light on, or a yogurt maker. Length of fermentation time will depend on the environment, strength of probiotic and how tart you like your "yogurt". I make mine at night and let it culture till about lunch time the next day, sometimes longer.

Chill. Keeps about 4 days in the fridge.

For the crust: Mix dough together according to Roosts instructions.

Press the dough evenly into a greased 12 x 8-inch tart mold, or four-five 4 inch tart molds. I find that if you are making a large tart, it is best to use a tart pan with a removable bottom otherwise, plan to leave the tart in the pan and serve directly from there. 

You want the dough to be at least 1/4 inch thick. If it is too thin it will just break apart, however if it is too thick, it won't crisp up in the middle. Spread the dough as evenly as possible.

Note: Making tart shells that are both pretty and stable can take some time, patience and practice, but it's sooooo worth it!

Bake at 350 degrees until the crust is golden. About 15 min. (Beware, almond flour over bakes easily and burns much faster than regular flour.)

Cool completely before removing the tart from the pan. Handle carefully.
Makes about one 8 x 12 inch tart or  four to five 4 inch round tarts.

For the Basil infused syrup: Combine the water, lemon juice, basil and sweetener in a small sauce pan. 

Slowly bring to a low simmer over medium heat, stirring often at first till the sweetener dissolves completely. 

Allow to simmer for about 5-8 min till the mixture reduces some and thickens a little.

Strain the syrup then cool completely.

Assembling the tart: To assemble the tart, first drizzle some of the syrup (or just raw honey/agave) on the inside the crust . 

Next, spread the cashew sour cream evenly inside the crust. 

Arrange the grilled or fresh apricot halves (cut side up), evenly onto the tart. 

Sprinkle the tart with the thin slices of basil.

Finish off the tart by drizzling with more syrup, allowing it to fall into the pockets of the apricot halves. Serve immediately and prepare to be dazzled!

Note: If you're only cooking for a couple, this recipe can be easily halved (as can the crust recipe by Roost), which will give you about 2 3- 4 inch size small tarts or 6-8 mini tarts.