Sunday, 24 March 2013

Seasonal Fruit Tarts.

More tea party recipes, yay! Basically I made a buckwheat crust, filled them with cashew cream, and topped 'em with seasonal fruit. In this case I used pears and apples as it is now autumn in the Southern Hemisphere, but depending on where you are you might use summery berries (yum!) or tropical pineapple and papaya (I wish). Or maybe even coconut? Mmmm the creative cogs in my foodie brain are turning. 


As I was photographing the tart I soon realised I had some hazelnut icing left, so I figured I may as well drizzle them on. A confession though, the 'icing' was meant to be a nut butter, but my food processor just couldn't do it. Even with my extra patience. So in that case, even drizzling some almond butter on top should do that trick. 



Seasonal Fruit Tarts

Base:
1 1/2C buckwheat, sprouted and drained
1/2C walnuts (optional: soaked and dehydrated)
1/4C Medjool dates
Tiiiny pinch of salt

Cashew Cream:
2C cashews, soaked for at least 2 hours
1/2C coconut oil
2t vanilla extract
1/2C water
1/4C liquid sweetener (blended dates, honey or coconut nectar)
Pinch of salt

To make the crust, pulse the buckwheat in a food processor until broken down. Add the walnuts, dates and salt and process until combined and starts to form a ball in the processor. Carefully press into four individual tart cases. Cover and place in the refrigerator.

Meanwhile, combine everything for the cream except the coconut oil in a blender until smooth. Add in the coconut oil and blend again until smooth. Take out the tart cases and fill 'em up to your heart's desire (and the tart cases' capacity). Freeze for a more solid filling, or just refrigerate for a custard-y texture until set. Top with fruit! 



2 comments:

  1. Thanks! :) P.S. I've now made a Facebook page for the blog: http://www.facebook.com/OwlmondButter. Thanks for sharing my blog, by the way.

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