Coconut Ginger Cream Tart - cooking recipe

Ingredients

1 cup unsweetened shredded coconut
1 cup walnuts
1/3 cup dried apricots
1 cup coconut milk
2 tsp minced fresh ginger
1 1/2 cups cashews, soaked in water overnight
1/4 cup maple syrup
1/2 cup coconut oil
8 None fresh strawberries, sliced
1/4 cup fresh raspberries
None None fresh mint, for garnish

Preparation

Line a 7 1/2 inch tart pan with parchment paper. In a food processor, combine coconut, walnuts and apricots. Process until finely chopped then press into bottom and sides of tart pan.
In a food processor, combine coconut milk, ginger, cashews, maple syrup and coconut oil. Process for 5 mins, or until smooth. Transfer to tart shell and chill for 1 hour.
Unmold tart and place on a serving platter. Arrange strawberries and raspberries in center of tart. Garnish with fresh mint.