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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 Method

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)

Method
 

JASMINE COCONUT CREAM
  1. 3 days before you intend to make the tart, place 2 cans of coconut cream (I used Savoy brand) in the refrigerator upside down.
  2. 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.
  3. 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
  1. Lightly grease a 9" tart pan with a removable bottom (or a 9" pie dish) with coconut oil. Set aside.
  2. 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.
  3. 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
  1. 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.
  2. 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.