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
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