we have hardly turned on the stove, or oven. summer gives us a bounty perfect for simple meals of salads or smoothies. our csa provides us with a weekly surprise, always a revelation and sometimes received with hesitation.
i've made this tart twice already, the first time following the recipes exactly and the most recent time with some alterations. if i can find a happy medium between the two, it'd be perfect, tho either version turned out well.
inspired by summer, which reminds me of ice cream, which reminds me of a childhood eating breyer's neopolitan ice cream, i made this for an office party, where my colleagues devoured it, where the CEO had a 2nd slice; and then recreated for a friend's bbq where alas, i was the only one who enjoyed it. isn't it so funny, how people's tastes are so varied?
neopolitan cashew cream pie
crust from food loves writing - i used already sweetened coconut flakes, so ix-nayed the honey.
so listen, i used full fat coconut milk in lieu of coconut oil, which made the consistency a smidge softer. i also used a pounds worth of cashews, divided 3 ways evenly for the flavors. i used an 8" springform pan, tho next time i'll stick to the 6" for a taller end product.