58:100 tart recipe
i had some fun on friday
had a little foreign film festival for the girls
and we had a blast, i even overslept the next morning!!
here is what i made for the treat (theme: french)
and everyone just slurrped it up making yummy sounds
(the crust is chocolate almond, the custard filling from macs and the fruit was dipped in agave)
it was the best raw dessert there. the only one, haha!
which i ate with gusto.
the recipe is found here
but i edited mine a bit.
GreenChef Jana | Fresh Fruit Tart with Chocolate Brownie Crust
Fresh Fruit Tart with Chocolate Brownie Crust (raw)
This dessert is so light and refreshing but not easily forgotten. You can make it all year round and just change out the in season fruit for the topping. Great for summer parties or dinners.
Makes 4 small tarts
For the Chocolate Brownie Crust:
2 Cups Raw Almonds
2 TB Agave Syrup
2 TB Maple Syrup
1/2 of One Fresh Vanilla Bean
1 TB Coconut Butter
1/4 Cup Cacao Powder
Pinch of Sea Salt
Chocolate Brownie Crust In a food processor, process the almonds until they become a fine meal. Then add the rest of the ingredients and process again until a ball forms. Take out the moist dough and divide it between 4 4″ tart pans with removable bottoms. This mixture is rather moist and sticky at this stage, so the easiest way to press it into the tart pans is to place plastic wrap over it and press down on top of the plastic wrap until firmly pressed and shaped into the tart pan. Leave the wrap on them and place them in your freezer while preparing the creme filling.
For the Cream Filling:
1/2 Cup Cashew or Macadamia Nut Butter
1 Cup Coconut Meat
1/2 Cup Coconut Butter (Oil)
1/2 Cup Light Agave
2 TB Pineapple Juice
2 TB Vanilla Extract
2 TB Lime Juice
2 tsp. Lime Zest
Pinch Sea Salt
Creme Filling Process ingredients in a food processor or high speed blender until smooth and creamy. Take out the tart shells from the freezer, remove the plastic and with a spatula fill each tart shell half way. Then place back in the freezer for an hour or two to set. Once they are done and firm add the fresh fruit on top and serve. These store well in either the fridge or the freezer. I really like them a day after having the fresh fruit on them because the juices from the fruit start to seep into the creme and add to the flavor.
For the Fruit Topping:
Any Fresh Seasonal Fruit
For a Glaze Topping simply dip the fruit in a small cup filled with agave syrup and then arrange on top of the tart filling.
These tarts are so beautiful I didn’t want to eat them. Fresh whole fruit is just so lovely and amazing like vibrant flowers. Finally I broke down and ate it. It was very good but I have to say it looks richer then it tasted. It is very light and subtle tasting, refreshing. You can use any fruit you have or any fruit that is in season where you live. Berries are gorgeous and of course go so well with the creme filling. I had an idea to make the crust a chocolate one to contrast the color of the white creme and the vibrant colors of the fruit. I had no idea that it would come out so moist and soft. I kind of liked it that way, reminded me of a chewy brownie. But be warned that it starts to loose it’s shape after a while at room temp. You might want to keep it chilled until right before serving. You can also simply omit the coconut butter in the crust for a drier crust as well. Even though this makes cute little small tarts, you can also just make it into 1 large 9-11″ tart. Again, these ingredients are very good for you, so enjoy with prideful pleasure.
You might be wondering what kind of coconuts to get. Young coconuts work the best and are the healthiest for you. These typically will be shaved down and look like a white round tent with a pointed dome roof. As far as the shape. That’s how you will typically recognize them. If you are lucky enough to find local ones or wild ones depending on where you live, those will be the best option you can choose. As far as choosing coconuts, search the coconut for any purple color, esp. on the bottoms of the coconut. If there is purple color on it, don’t get it. This is a sign that the coconut is starting to mold and go bad. Choose ones that are completely white on the outside. And as far as the meat and water, here is a general rule of thumb. The lighter the coconut, generally the firmer and more mature the meat is and the more meat there is in the coconut and less water. And the heavier the coconut is, generally the younger and more water it has with softer more jelly like meat and less quantity of meat. How do I know this? Well the theory goes that the water is heavier then the meat, and so far my theory has seemed to be true from my experience with them. Which one you want will depend on your use for it. For blended recipes like this one, either kind of meat will do, although softer is a little better. But for recipes that use coco- nut noodles or other sliced or shaved coconut, you will want to find coconuts with a firmer and thicker meat, so look for the lighter ones for those recipes.
i also made a delectable pear crispy from a recipe out of
the french laundry cookbook
that i will definitely be remaking in a raw way.
some of mine came out too dark
because i walked away from the oven for 5 min.
they all should have been light colored- the dark ones i'm told
tasted like campfire marshmallows -in a good way.
my dh was my taste tester and gave me the green lite to serve these:
there was only 1 left when everybody bustled out at the end of the evening.
i will remake these raw my friends- they were really beautiful.
i just think the dehydrator may do the trick with some special marinating
till next time-
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