Raspberry Tarts
This tart is so good I thought I'd share the recipe since it is getting such rave reviews. Full post at Natural Living Cuisine. Enjoy!
Raspberry Tarts
The crust can be made with other nuts like brazil nuts, pecans, walnuts, cashews, or use seeds like pumpkin, sunflower, or chia. The raspberry sauce is complimented with a subtle hint of rose water. If you do not have rose water, orange blossom water works too. One of my favorite online sources to purchase both these fragrant waters is Dayna's Market. Other berries – blueberry, blackberry, strawberries - would go well with this crust and make a great tart.Sweet Almond Crust
1 cup almonds, soaked, dried ¼ cup fresh grated or organic unsweetened shredded coconut 6 Medjool dates, pits removed 1 tablespoon agave
1 teaspoon rose water
1 teaspoon organic vanilla
1 teaspoon organic vanilla
Place the almonds in a food processor and process until it reaches a crumbly-grainy consistency. Add coconut and dates and process until the dates are broken down and mixed in well with the almonds. Add the remaining ingredients and process until well incorporated.
Shaping the crust
Place enough crust mixture into a tart pan (in the ball-park of 8 x 11) or in individual tartlette pans and shape and mold the crust to the pan. A springform tart pan is great for ease of removing the crust. If you don’t have one on hand, consider brushing a little coconut oil in the tart pan before the crust mixture.
If you are shaping the crust freehand (as I did) turn the crust mixture out onto a cookie sheet lined or wooden cutting board. Flatten the crust to the desire thickness and form into the shape desired using a cookie cutter or a knife to cut out squares or rectangles.
Chill the crust in the refrigerator for an hour or until ready to use.
Raspberry Sauce
1 cup fresh raspberries 1 tablespoon agave ½ teaspoon fresh lime juice
½ teaspoon rose water
Add all ingredients to a food process and process until the raspberries turn into a sauce. Place a strainer over a large measuring cup or bowl and pour the raspberry sauce into the strainer. Take a small rubber spatula or spoon and stir and press the raspberry sauce through the strainer. Continue until all the raspberry sauce is in the bowl and only the raspberry seeds remain in the strainer. Refrigerate until ready to use.
Assemble the tart
Remove the tart crust and raspberry sauce from the refrigerator. Spread the raspberry mixture over the sweet almond crust and top with fresh raspberries and serve.
This tart can be made a day ahead. Keep refrigerated.
Serves 4
Comment
Latest Activity
Oh Lord, your restaurant story, so funny! Poor Dorothy, drinking all those caps would feel "Ugh". Too much milk feels gross, especially when it's foamed.
I actually totally miss slinging coffee, it was a lot of fun. I miss doing latte art. This is a…
With a steady stream of dreams...
It's not true.
people say coffee enemas are very healthy, why is that? Why is it good if you put it up your bum but not good if you put it in your mouth? Life is like one big joke sometimes :)
I am in Alberta Canada & have an old monitor. I also have an old computer too, but I need a few hundred just to get the pics off of it I lost on it from a crash. (so that doesn't help much) Although I am house bound due to my own mind... We for sure…
I use raw cacao powder which makes me as high as a kite. I have cacao and orange juice with a bit of He shu wu and GABA in it.
I used to make Moccachino which other rawies like Shazzie drink, made with nut or hemp seed milk, warmed up, cacao'd up, v…
Yeah, it does sort of have that cartoon look! Didn't notice before :)
Hopefully I'll get better lookin' with every raw food bite! ;) Feeling good so far.
Community by WLIR:
© 2010 Created by Dhrumil
You need to be a member of Give it to me Raw to add comments!
Join Give it to me Raw