A creamy and lush caramel-like tart, with a fruity spin.
*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water.
For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn't preserve the nutrition of the recipe as well as the traditional soaking technique above).
The purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you're interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
**You can also scrape the contents of a fresh vanilla bean pod, or use another 1 tsp pure vanilla extract. Fresh vanilla pod or ground vanilla bean powder will give the most flavorful results though.
***Ideally use a tart pan with a removable bottom (like this one). Alternatively, use a springform pan of a similar size, or make smaller tarts in a muffin pan (using silicone liners). Or line a similar-sized tupperware container with parchment paper, etc.