Isn’t this tart beautiful?

You will not believe what this ultra-rich and creamy dessert is made with.  And believe it or not, it is all raw. No baking involved, perfect for Arizona summers.

This is the final recipe I will be sharing with you from my full-day cooking class at Ballymaloe Cookery School in Ireland.

I have saved the best for last.

When I first heard what the secret ingredient was, I was certain that I would not like this dessert. Oh, how wrong I was! You’ll have to read the recipe and check out the photos to see what I’m talking about. I don’t want to give it away quite yet.

Instead of a tart pan, the dessert uses a springform. Since it’s not cooked, there is no reason to cut out a perfect circle to line the bottom of the springform. Just place a piece on the bottom part of the pan…

Attach the sides, the ring part of the pan, and you’re ready to rock and roll.

Removing it is a breeze as well. Run a sharp knife around the edges to loosen, then remove the ring and slide a long thin pallet knife or spatula between the paper and the base…

…to move the tart, with the paper, to the counter.

Then, use the removable bottom of a real tart pan to transfer the tart from the paper to a serving plate.

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