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Sweet Tooth: Summer Berry Tart

Posted Jul 30 2010 12:28pm

Happy Friday everyone! How has your week been? Where is the summer going? Can you believe that August has already arrived?! 

Today's sweet treat is my recipe entry for the Hot Raw Chef contest. I admit, the recipe looks long because I had to write every single little step for the purpose of the contest, but it's really very simple ( as you saw on the video ). It's delicious, satisfying, and can be made with berries of your choice. Now that blueberries are in season here, I'd like to make it with them. Speaking of which, I picked blueberries yesterday! 

Summer Berry Tart

Yield:
6" tart pan, or several 4" tart pans. 4-8 servings. 

Macadamia Mango Crust

Ingredients:

1 cup macadamia nuts
1/2 cup shredded coconut
2 tablespoons finely chopped, dried mango
pinch of himalayan salt
2 tablespoons pure maple syrup

Method:

1. In a food processor, grind the macadamia nuts, coconut, mango, and salt into crumbs. 
2. Add the maple syrup and grind again, very briefly, to combine.
3. Check to make sure the crust mixture is moist, crumbly, and will press together easily when pressed in your hand. 
4. Press the mixture into the bottom and up the sides of a 6" tart pan, or 3, 4" tart pans. 
5. Chill the crust in the fridge or freezer for 1 hour, or until it hardens. 
6. When the crust is hard, loosen it from the tart pan, by pressing up from the bottom piece. It will pop out. Keep it chilled until the filling is ready.

Note: Do not over process the crust, or the oils will be released from the macadamia nuts, and turn the mixture into a soft, buttery consistency. If the mixture is a bit dry, add 1 teaspoon of water and grind again briefly.


Berry Filling:

Ingredients:

3/4 cup chopped strawberries, fresh or frozen
1/2 cup raspberries, fresh or frozen
1/2 cup cashews
2-3 tablespoons maple syrup
2 teaspoons lemon juice
pinch of himalayan salt
1/2 teaspoon chia seeds
1 tablespoon melted extra virgin coconut oil (melt it in a dehydrator, or in a container submerged in hot water)

1 1/2 cups berries, or chopped fruit of your choice
berries, fruit, or edible flowers, to garnish

Method:

1. Combine the first seven ingredients (starting with 2 tablespoons of maple syrup), in a blender until completely smooth, creamy, and slightly warm. 
2. Add the coconut oil and blend briefly to incorporate. 
3. Taste the mixture. Add the other tablespoon of maple syrup if you prefer a sweeter filling. 
4. Fold the berries or chopped fruit into the filling. 
5. Spoon the filling into the tart crust. 
6. Garnish the tart with berries, fruit, flowers, or nuts of your choice. 
7. Eat the tart immediately or chill it for up to 12 hours to allow the filling to thicken further. 
8. The tart will keep, refrigerated, for 5-6 days.

Berry picking... oh man, the buggies were bad, so I didn't stay in the berry patch as long as I wanted to! Plus, my mom got stung by a wasp. No good! 




More berries. These are wild dwarf raspberries that grow along my road. They were out last month and taste like the most insane raspberry candies ever!

Last,  but not least, wild strawberries - also out about a month ago. The best strawberries a person could ever taste...

What is your favourite berry?

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