Today is time for a brand new recipe that is easy to make, yet delicious and healthy.
Although, as many of you know I am competing in the GREATEST BAKER COMPETITION this tart is completely raw! Nevertheless, I have made many baked desserts in the past and those are the ones featured on my GRATEST BAKER PROFILE.
This is the POST I wrote three days ago, so please take a look if you haven't seen it yet.
I would also like to thank all of you who voted for me so far, but please vote for me again, since this competition is going until JULY 1st. The votes are allowed daily! I will write update if I progress into next level.
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For chance to win $20 000 and being featured in Bake from Scratch Magazine!!!
RAW FRENCH TART
Raw French Tart is a combination of Nutty Base with creamy Fruit blend filling of Mango, Strawberries & Pitaya. It is refreshing yet satisfying and perfect for summer season.
Raw- Vegan – Gluten Free – Refined Sugar Free
Prep Time
20 mins Active Time
40 mins Resting Time
8 hrs Total Time
9 hrs
Equipment
Tart pan 14 X 5 inch, food processor, piping bag, parchment paper, surgical gloves
INGREDIENTS
FOR THE BASE
1 cup Medjool Dates soaked for 15minutes and rinsed
¼ cup cold pressed coconut oil melted above the steam in double boiler
1 cup of mixed raw nuts almonds, Brazil nuts, hazel nuts, pecans
1 tsp pure vanilla extract
Pinch of Himalayan pin salt
Blend all in a food processor by pressing the pulse button then scrape the sides and set to a fool speed. You may have to repeat couple times before you get it smooth.
Make a ball in your palms wrap in the plastic warp and place into a refrigerator for 2hours.
FILLING
1 ½ cup raw cashews soaked for 6 hours
3/4 cups of caned coconut cream
1/3 cup of Maple syrup
2 tsp pure vanilla extract
Pinch of Himalayan pink last
1 cup of cubed mango for the yellow cream about 1 1/4 mango depends about size, preferably Ataulfo
1 cup of sliced strawberries for the pink cream
1 tbsp pitaya powder
INSTRUCTONS
Divide the ingredients in half, except mango and strawberries.
Blend one half with mango until smooth. You may add little bit of lemon juice if you like, base on the mango flavor. Place into a refrigerator for 2 hours when ready.
Blend the other half with strawberries and pitaya powder until smooth and place into a refrigerator.
THE BASE
Line your tart pan with 14 X 5inch piece of parchment paper. You may brush the bottom with oil first for the paper to stick.
Put on surgical gloves and peal off the plastic wrap and start shaping your ball into a roll, about 6 inch long.
Place the roll in the center on the pan and start pressing down with your fingers and palms until flat all the way to the edges.
Work with your fingers to flatten the edges and remove excess crust. You may fill other area where you do not have enough.
When ready, place it into a freezer for 1 hour.
FILLING
Using a gravy spoon or tablespoon, fill ¼ of the tart with yellow mixture, after with pink and repeat.
Now take teaspoon and create swirls from left to right and from centre to right. This part is pretty much up to you, so get creative.
When you are done with your design, place the tart into a freezer overnight or at least for 6 hours.
Fill a pipping bag with the leftover cream. Try the push the each to one side, so they do mix too much and place into a refrigerator.
When you are ready to decorate, take the tart out of the freezer and place on the countertop for about an hour. After it should come out easily, it will just need little push from the bottom.
Place the tart on a tray or cutting board and test your piping bag on a small plate, until you get both colors coming out equally.
Start decorating your tart in a corner and when you are done, continue in the opposite one. Or you may choose your own design.
When you are done, place the tart into refrigerator or you can serve immediately. Just make sure it is completely thawed in the center.
