Published on 31st July 2018
This beautiful strawberry tart has a rich and flavourful pie crust, a deliciously creamy filling and topped off with sweet, freshly sliced strawberries.
It’s hard to believe it’s low in sugar too!
Credit: Kelly Little from The Mighty Beetroot | www.themightybeetroot.com | @themightybeetroot
8 Servings
Ingredients:
Pastry:
- 75 g peeled almonds
- 75 g raw cashews
- 75 g buckwheat groats
- 100 g ground almonds
- 100-125 g gluten-free flour
- ½ tsp sea salt
- 1 tsp vanilla
- Zest of 1 orange
- Juice of ½ orange
- 35 g coconut oil, melted
- 35 g coconut palm nectar
Jam Filling:
- 200 g fresh raspberries
- 2 tbsp chia seeds
- 1 tbsp coconut palm nectar
Topping:
- 250 g raw cashews, rinsed and soaked for at least 4 hours
- 160 ml almond milk
- 50 g coconut oil, melted
- 50 g coconut palm nectar
- 2 tsp lemon juice
Garnish:
Method:
- Preheat the oven to 165C.
- Place the whole almonds, cashew nuts and buckwheat groats into a food processor and pulse a few times.
- Add the rest of the ingredients and process until thoroughly combined. The mixture should come together when pinched. If it is too sticky, add a little extra flour and reprocess.
- Fill the flan tin and press down.
- Prick the base several times to allow air to escape and bake for 20 minutes or until golden brown. Set aside to cool.
- To make the jam filling, blend the raspberries, chia seeds and coconut palm nectar together.
- Refrigerate for approximately 15 minutes to thicken.
- To make the topping, drain the cashews and place them in a high powered blender such as a Vitamix or Nutri Bullet.
- Add the milk and blend until smooth and creamy.
- Add the rest of the ingredients and continue to blend until completely smooth.
- Pour the thickened jam filling onto the now cool pastry base and spread evenly.
- Top with the cashew cream filling and spread.
- Refrigerate for at least 2 hours.
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