Raw Berry Tart with a Coconut Pastry Cream

Be sure to keep this tart refrigerated until ready to serve, especially if you are in part of the country that is experiencing a heat wave. You'll need a food processor to make the crust and a high-powered blender, such as a Vitamix for the filling. For the crust, I use truly raw organic almonds that have been soaked for 12 to 24 hours and then dehydrated at a low temperature (this step is optional). This makes the nuts far more digestible; the dehydration process makes them shelf stable. For the fruit, try adding sliced peaches, pitted cherries, or sliced kiwi in addition to the berries if desired.