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Jasmine Nectarine Coconut Cream Tart (Vegan)

JASMINE NECTARINE COCONUT CREAM TART (VEGAN).

A summery coconut cream tart infused with jasmine and topped with luscious, naturally sweet nectarines—encased by a brazil nut and pecan crust.
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Servings 8

Ingredients
  

JASMINE COCONUT CREAM

  • 2 cups coconut cream (from 2 13.5 oz. cans of coconut cream, refrigerated upside down in the fridge for at least 3 days)
  • 1 cup boiling water
  • 3 tablespoons loose leaf jasmine green tea
  • 3 tablespoons maple syrup
  • pinch sea salt

BRAZIL NUT PECAN CRUST

  • 1 cup raw brazil nuts
  • 1 cup raw pecans
  • 1/4 cup chopped dates
  • 2 tablespoons melted raw virgin coconut oil
  • 1 tablespoon lemon zest
  • 1/4 teaspoon sea salt

TART TOPPINGS

  • 2 medium yellow or white nectarines, sliced to 1/4-inch thickness
  • chopped nuts, to garnish (pistachios, pecans, or brazil nuts)

Instructions
 

JASMINE COCONUT CREAM

  • 3 days before you intend to make the tart, place 2 cans of coconut cream (I used Savoy brand) in the refrigerator upside down.
  • 3 days later, steep 3 tablespoons of loose leaf jasmine tea in 1 cup boiling water for 10-15 minutes. Strain out tea leaves. Chill tea concentrate completely.
  • Turn coconut cream cans right side up, open, and pour off any liquid (reserve for smoothies, soups, drinks, etc.). Scoop out the thick cream and measure 2 cups. Transfer 2 cups of coconut cream into a large mixing bowl, add 1/4 cup of chilled jasmine tea concentrate (save the rest to dilute for iced tea), 3 tablespoons maple syrup, and a pinch of sea salt. Whip with an electric hand mixer until smooth. Cover with plastic wrap, and return to the fridge.

TART CRUST

  • Lightly grease a 9" tart pan with a removable bottom (or a 9" pie dish) with coconut oil. Set aside.
  • Place brazil nuts and pecans in a food processor and pulse until finely chopped—close to a flour, with a few pebbly pieces remaining. Add the dates, coconut oil, lemon zest, and sea salt, and continue to pulse until the dough comes together.
  • Press dough into the bottom and up the sides of the tart pan or pie dish. Use the flat bottom of a measuring cup to distribute the mixture evenly along the bottom and against the sides.

ASSEMBLE THE TART

  • Using a silicone spatula, slather the chilled coconut cream into the tart shell and smooth into an even layer. Cover with plastic wrap and refrigerate for at least 4 hours, or up to 48 hours.
  • Once chilled and ready to serve, layer nectarine slices in a concentric circle, starting on the outside edge and working your way in. Finish with a sprinkle of chopped nuts. Remove the outer tart mold and set aside. Slice and serve immediately, or cover with plastic wrap and return to the fridge until ready to eat.