While I enjoyed many delicious dishes during a recent stay at Travaasa Austin, one in particular stood out -- a raw blackberry tart from Executive Chef Benjamin Baker that had a rich, nutty crust that was pure summertime on a plate. I devoured it at a patio table under swaying oaks and within view of a striking canyonlands sunset, but it's sure to be just as tasty at your table.

Chef Ben's Raw Blackberry Tart
Serves 6

For the crust:
2 cups Medjool dates, pitted
2/3 cup almonds
2/3 cup pecans
2 teaspoons vanilla extract

Blend all ingredients in a food processor. Divide mixture into six small pieces and mold into little concave tart shells. (The mixture should be very pliable and easy to shape.) Chill.

For the filling:
3-4 cups farm fresh blackberries
One Texas grapefruit, juiced
Agave nectar to taste
Fresh mint

Macerate the blackberries in grapefruit juice and sweeten with agave nectar. Fill the pre-chilled tart shells with the blackberry filling. Garnish with mint to serve.