SEASONAL FRUIT TART with Salted Caramel Sauce + Herbal Crust

"Divinely balanced raw salted caramel sauce drizzled over SEASONAL FRUIT slivers layered over a nutty crust with a hint of maple syrup."

This recipe was originally created to celebrate Fall’s adored flavors, however I am re.making this today with Summer's seasonal offering of the glorious PEACH.

All receiving an elevated twist with the addition of some of my favorite healing tonic herbs.  The power trio of medicinal mushrooms Reishi, Chaga, + Cordyceps turns the crust into an immune boosting, adaptogenic, mood elevating foundation for any seasonal filling...think Raspberries, Strawberries, Blueberries, Mango, Coconut Cream....The divine Salted Caramel Sauce is made even more creamy with the addition of Vitamin D + E packed and detox supportive Tocos, which are also being buzzed about as the “ultimate skin food”.

You will most definitely want to make an extra batch of this caramel to keep on hand to drizzle over everything.  When warmed slightly it becomes a syrup and when left to chill it has more of a frosting texture.  Both ways you won’t be able to resist simply licking it off the spoon.

makes 4 mini tarts or 1 large one

5 ripe Peaches - cut thinly with a mandolin
1 lemon squeezed and juice placed in a shallow bowl

1/2 C Brazil Nuts
1/2 C Hazelnuts
1/2 C Pistachios
1/2 C Shredded Unsweetened Coconut
1 tsp Reishi
1 tsp Chaga
1 tsp Cordyceps
3 T Maple Syrup
1 tsp Vanilla
1 tsp Cinnamon
a few pinches Pink Salt - to taste

1/2 C warmed Virgin Coconut Oil
1/2 C Raw, Local Honey - I used Orange Blossom
1 T Tocos
1 tsp Pink Salt

Begin with the SALTED CARAMEL so it has time to firm up a bit.  
Combine all ingredients in a high speed blender.  Adjust flavors as needed.
Next for the CRUST, combine all dry ingredients in a food processor, slowly adding the Maple Syrup as it’s combining.  It should feel sticky, but not too wet.  
Press the crust firmly + evenly into your 4 ceramic tart containers - place these in the fridge to set + keep cool.
Begin slicing peaches with your mandolin and placing them in the lemon juice to avoid any browning.

Remove crusts from the fridge.
Spoon an even layer of the Salted Caramel frosting on the bottom.
Begin to layer your peach slices going around in a circle pattern.
Depending on the consistency, you may need to slightly warm the Salted Caramel at this point to create a syrup.
Drizzle the Salted Caramel over the top.
I finished with a sprinkling of Bee Pollen + Marigold Petals.
Serve immediately.  Or can keep in the fridge overnight.  Do keep in mind the caramel sauce will begin to firm up as it cools.