Often times when coming up with weekly recipe posts, my inspiration comes from wanting to make things for the people in my life, but, not in this case. 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.
Ingredients
Oat Pastry Crust
Wet
100gwater
15gcold pressed sesame or nut oil
75ghoney, runny and clear
75gcashews, soaked 1 hr and rinsed
15g(¼ cup) psyllium husk
Dry
45goat flour + more for rolling
60gground almonds
25gcoconut flour
Raspberry Coulis
150gfrozen raspberries
50g coconut sugar or xylitol
1tbsplemon juice
6dropsvanilla medicine flower extractor ¼ tsp vanilla powder
Ginger Ganache
110g(3 oz) cacao paste, melted
50gmaple syrup or honey
1tspvanilla powder or ½ tsp vanilla extract
½ - 1inchpiece of gingerminced
110ghot water
Cream Cheese Creme
Fermented Cashew
125gcashews, soaked for 20 minutes - 1 hour
1tspprobiotic powder
50gwater, or just enough to blend
Cream Cheese Creme
1recipe cashew cheeseabove
75g(⅓ cup) xylitol, powdered
15glemon juice
75gcoconut oil, melted
4dropsvanilla medicine floweror ½ tsp vanilla extract
Final Touches
350gfresh raspberriespicked over for the best ones
Raspberry coulis - in a squeeze bottle
2tbspxylitol, powdered and a fine sieve
Fresh mint
Instructions
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.
Raspberry Coulis
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.
Ginger Ganache
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.
Fermented Cashew
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.
Final Touches
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.