Berry Sweet Mulberry Strawberry Tart
*Please note this is not one of my easy recipes, but it is the best pie I ever made!
Macadamia Mulberry Crust
With the S blade in my food processor I processed the dates and mulberries separately until they were well blended. Then I processed the coconut and mac nuts until the mac nuts were processed into medium small bits. Then I processed both mixtures and stopped the food processor just before the mixture balled up. Then I pressed it into a tart pan that was lined with saran wrap or you could oil it with coconut oil so it doesn't stick. I refrigerated the crust overnight or you can do it for a few hours so that it sets.
2 cups strawberries tops removed
I blended the pysllium and the freeze dried strawberries separately into a powder in a blender. Then I blended the fresh strawberries, dates, stevia, and vanilla in the blender. Then I added the freeze dried strawberry pysllium mixture to the strawberry date mixture and blended it some more. Then I put the smooth strawberry pudding mixture into the refrigerator to set for at least an hour.
I blended all the ingredients in the blender until smooth and let the mixture set in the refrigerator for at least an hour.
Assembly of Pie
4 pints of strawberries thinly sliced
As you can see from the pictures on the left I added the 1st layer of filling and then I added a layer of the thinly sliced strawberries. Then I added the 2nd layer and then a layer of the thinly sliced strawberries. Finally I spread on the 3rd layer of filling and garnished the pie with a design of mint leaves, strawberries, and flowers. It's best for the pie to be in the freezer for at least three hours before serving, if not it gets kinda goopy, if I could do it again I would add a thickener that Cherie Soria told me about called Irish Moss.
This pie actually won 3rd place at a raw pie contest click here to read the full story