This week I was inspired by a video I saw on Instagram on how to make this tart shell in cooked form. But I LOVE the challenge of it and testing my recipes to see if they hold up to their cooked counterparts in terms of technique.
Needless to say, I am super happy with how this tart came out. There are some techniques I’d tweak in future, but all in all, it’s visually stunning and doesn’t require too much extra effort to get there.
Of course, it’s very delicious. The coulis inside the raspberries is a beautiful way to add some sauce to this tart but without making it “messy” looking. Raspberry and ginger are a perfect combo and the cream cheese creme soothes it all out in the end. The perfect bite every time.
Oat Pastry Crust
- 100 g water
- 15 g cold pressed sesame or nut oil
- 75 g honey, runny and clear
- 75 g cashews, soaked 1 hr and rinsed
- 15g (¼ cup) psyllium husk
- 45 g oat flour + more for rolling
- 60 g ground almonds
- 25 g coconut flour
- 150 g frozen raspberries
- 50 g coconut sugar or xylitol
- 1 tbsp lemon juice
- 6 drops vanilla medicine flower extract or ¼ tsp vanilla powder
- 110g (3 oz) cacao paste, melted
- 50 g maple syrup or honey
- 1 tsp vanilla powder or ½ tsp vanilla extract
- ½ - 1 inch piece of ginger minced
- 110 g hot water
Cream Cheese Creme
- 125 g cashews, soaked for 20 minutes - 1 hour
- 1 tsp probiotic powder
- 50 g water, or just enough to blend
Cream Cheese Creme
- 1 recipe cashew cheese above
- 75g (⅓ cup) xylitol, powdered
- 15 g lemon juice
- 75 g coconut oil, melted
- 4 drops vanilla medicine flower or ½ tsp vanilla extract
- 350 g fresh raspberries picked over for the best ones
- Raspberry coulis - in a squeeze bottle
- 2 tbsp xylitol, powdered and a fine sieve
- Fresh mint
Oat Pastry Crust
- Blend the first set of ingredients until smooth.
- Add the psyllium and pulse to incorporate.
- Mix the last set of ingredients together in a mixing bowl.
- Add the contents of the blender and mix well with your hands until it comes together.
- Form the mix into a ball and allow to rest 5 minutes to firm up.
- Roll the dough out between two pieces of teflex or greaseproof paper, dust the dough with some oat flour if it sticks, to ¼ inch thickness.
- Place the tin over the dough to be sure it’s large enough in diameter with a 1 inch overhang all the way around.
- Line the tart tin with two strips of greaseproof paper in an X.
- Place the round of dough inside the tin, press down gently and remove the excess around the rim.
- Using a large cookie cutter or cake ring, remove the middle of the base of the crust.
- Re-roll the dough and cut a strip long enough to go around the ring you used to cut the hole.
- Roll the dough around the outside of the ring cutter and press into the hole you made.
- Seal the dough together very gently with a touch of water and light pressure.
- Place on a mesh dehydrator tray and dry for 6-8 hours at 115f, release from the tin and carefully remove the paper from the base and the ring mould from the middle. You may need to gently twist it out of the ring.
- Place back in the dehydrator for 5 hours or until firm.
- Allow to cool before adding the ganache layer.
- Combine all ingredients in a suitably sized mixing bowl and massage the fruit so it breaks down a little.
- Put the entire bowl in the dehydrator, at the lowest temp setting, for 6 hours or until the mixture has reduced by ⅓.
- Blend until smooth and then run through a sieve to remove the seeds.
- Pop in a container and into the fridge until ready to use.
- In a blender, combine all ingredients and allow to sit for 2-5 minutes before blending.
- Blend on low, then move to high. Continue until all chocolate is melted and incorporated.
- Pour into the prepared pie crust and pop into the fridge to set before adding the next layer.
- Blend the cashews with the probiotic powder and just enough water to create a thick mixture.
- Transfer to a mixing bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and pop in a warm space for 12 - 24 hours.
- The mixture should be aerated and slightly sour smelling when you check on it.
Cashew Cheese Creme
- Combine all ingredients in a high speed blender until smooth.
- If the mixture looks seized, allow it to run in the blender for a few minutes until it’s smooth and silky looking. Alternatively, melt it down over a double boiler.
- Pour the the mix into a container and pop in the fridge to firm up.
- Once firm, and the ganache is set, pipe this layer on top of the ganache and then smooth down with an offset spatula.
- After adding the cream cheese creme, while it’s still soft, start adding the fresh raspberries. Press them gently into the frosting upside down.
- Once the entire surface is covered, pipe the raspberry coulis into the cavities of the raspberries.
- Garnish with fresh mint leaves.
- Serve right away or store in an airtight container in the fridge for up to 1 week as long as berries are ok. Check daily.
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