BASE
80g soft medjool dates, pitted
125g almonds (or any other nut)
40g unsweetened desiccated coconut
75g pepitas (pumpkin seeds)
FILLING
2 cups mascarpone cheese
1/4 cup powdered sugar
1 teaspoon lemon juice
1 teaspoon grated lemon zest (plus extra zest to serve)
1 teaspoon vanilla extract
Fresh or frozen blueberries to serve
Grease the base and sides of a loose base tart pan (or four individual pans) with olive oil. Blend all the base ingredients plus 30ml water in a food processor or blender until the dough starts to stick together. Using the back of a spoon, firmly press the base mixture evenly into the prepared pan or pans. Freeze for 30 minutes.
Mix together all other ingredients except the blueberries and extra zest. Spoon mixture over the crust and smooth with a spatula. Freeze for one hour. Once set, gently remove the tart from the pan and transfer to a serving plate. Top with the blueberries and extra grated lemon zest.
