Blue tart from the cafe "Taste & Color"

Incredibly gentle, airy and spring blueberry tart from the founder of veg / raw cafe “Taste & Color” Alena Zlobina is the perfect dessert for the 8th of March. Happy new readers!

Ingredients for shortcake:

Pecans - 300 gr Macadamia Nuts - 20 gr. ½ cup coconut flakes Dates (medium) - 8 pieces Vanilla - / you can use the pod or liquid extract / - ½ tsp Cocoa - butter (melted) - ½ tbsp. spoon Ingredients for cream: Banana - 2 pcs. (pre-placed in the freezer for 3-5 hours) Vanilla - ½ teaspoon Cocoa beans (chopped into chips) - 15 gr. Cocoa butter - 1 tsp

Top: Fresh or frozen blueberries (or blueberries) - 250 gr.

Process: Grind nuts in a blender. Add vanilla to them, scroll all together, then add dates and also scroll. Next, pour the coconut chips, scroll and pour oil. Mix well the mixture. The mass for the cake in consistency should be loose, sticky, similar to shortbread dough. We lay out mass in a demountable form, it is important not to forget to create sides. While preparing the cream, the dough should be put in the refrigerator. Bananas (slightly melted from the freezer), beat in a blender until the state of the cream. Add vanilla, butter and cocoa crumbs, - beat everything together. We take out the base from the refrigerator, gently spread the cream in the center, top it with blueberries (or blueberries) in a thick layer.

Tart is ready. It is better to eat it immediately, as long as the banana cream holds the desired consistency.