Here are a few ideas for tart crusts and fillings. Once you get going, you'll see that the possibilities are endless. The sky is the limit! I didn't even get to create all the combinations that I had in mind. Ah well... I guess I'll just have to play some more later! (Darn!)
For the crusts, I used a couple of different recipes, but you could use whatever crust you like.
Just Like Baked Crust
By Carmella Soleil
I adapted this recipe from a savory crust by
Elaina Love. It is light and looks just like the baked pie crusts.
3 medium sized yellow zucchini, chopped (about 3 cups)
1/2 cup olive or coconut oil/butter (I used coconut)
1 cup flax meal (about 3/4 cup whole seeds, ground)
1 cup soaked almonds (about 1/2 cup before soaking for 8 hours)
2 tbs agave
Blend the zucchini and oil until zucchini is smooth. (I'd recommend warming up your zucchini first, either in the D or in a bowl of warm water, otherwise the coconut oil will 'seize up' on you and you won't get the smooth consistency you're looking for.)
Add the almonds and continue to blend until the entire mixture is smooth. You may need to use a spatula to get the mixture to blend.
Pour the blended mixture into a bowl and add the flax meal.
OK, now I've experimented with a couple of different ways to form the dough into mini crusts. It's for you to pick the one that works best for you.
Method 1
First, line a muffin pan with saran wrap. Alternatively, you could use little paper muffin cups or even cut out little circles in parchment paper for the bottoms and lightly oil the walls of the muffin cups. Put about a couple of tbs of dough in one of the muffin cups. Then, spread it thinly with a wet spoon (makes it easier to work with) and your fingers, all along the bottom and 'walls'.
Pop into the D for a few hours. Once the outside shell is dry, pull on the saran wrap and gently turn the shells over onto the mesh to finish dehydrating.
Method 2
Here is my favorite method. Quick and simple.
Form the batter into uniform circles of about 3 " in diameter on the teflex sheets. Dehydrate for a few hours, then proceed as follows. (See this
blogpost for detailed pics.)
Gently peel a circle off onto one of your hands.
Place on top of a muffin cup, 'wet' side up.
Carefully push the circle of dough onto the muffin pan, then press with a wet spoon or your fingers to even the dough out.
Dehydrate for a few more hours until completely dry.
Graham Cracker Pie Crust
By
Renee Loux Underkoffler
Posted on Raw Food Talk by NoGMO!
2 cups pecans
4 to 6 soft dates, pitted
1 tablespoon agave nectar or raw honey
2 tablespoons raw carob powder
1 tablespoon cinnamon
2 teaspoons ground nutmeg, ideally ground fresh
1 tablespoon non-alcohol vanilla extract (optional)
Pinch sun-dried sea salt
Soak 1 cup of pecans in 2 cups fresh water for 2 to 4 hours. Drain and rinse.
In food processor, chop 1 cup of dry pecans into fine meal. Set aside.
Chop soaked pecans into fine meal. Cut or break dates into pieces. If dates are very dry or firm, soak them in 1/2 cup of fresh water for 5 minutes to soften.
Add date pieces, agave nectar or honey, carob, cinnamon, nutmeg, vanilla and sea salt to ground soaked pecans and chop until well mixed.
Dough should be crumbly but sticky enough to hold a shape when pressed.
Press dough evenly into a pie plate or a torte pan. (To make tarts, press into muffin pans lined with saran wrap. This will help remove the assembled tarts later without damaging them. If you aren't too keen on the stuff, I'd recommend making a big pie instead of tarts.) It is best to press dough to sides of plate or an first and then press into bottom for even depth.
To scallop edge of crust: Use thumb and forefinger to pinch edge of dough successively around rim.
Use forefinger of other hand to press against pinches to keep them neat. Fill, frost and serve.
Divine Caramel Chocolate Tarts
These are the absolutely most decadent raw dessert we've ever, EVER tasted! (Thanks Joz, you deserve all the credits!)
RP's Caramel
By Christine D. Winters aka Rawpriestess
www.rfliving.com
1 cup dates (pitted and unsoaked)
1/4 cup almond milk
1 dash sea salt
1 teaspoon vanilla extract, or 1 inch vanilla bean scraped
1 tablespoon raw honey
Mix all ingredients in a food processor until smooth and well blended.
Chocolate Ganache
From
"Raw Food Real World" by Sarma Melngailis and Matthew Kenney
Posted by RawYogini on
Raw Food Talk
2 1/4 cup maple syrup (I used part agave)
1 cup groud raw cacao
1 1/4 cup carob powder
1 cup coconut oil
Blend until smooth.
NOTE: It was so thick it caused my blender to over heat so split the recipe in half and do it in 2 batches. Pour into your favorite nut/date crust. I used a springform pan. Chill in fridge for 2 hours. Amaze your SAD family and friends!
Caramelized Pecans
By
Renee Loux Underkoffler
2 cups pecans
2 tbs maple syrup, honey or agave
Cinnamon
Nutmeg
Soak pecans overnight. Then drain and soak in mixture for 30 mins. to 1 hour.
Dehydrate until crisp.
Assembly
Put some Caramel mixture into your crust of choice. Top with a layer of Chocolate Ganache. Decorate with Caramelized Pecans (or plain pecans would work too.)
Be prepared for a blissful experience!
Creamy Chocolate and Custard Tarts
Chocolate Cream
Adapted from Cherie Soria's Fudge recipe
3 tablespoons coconut oil
2/3 cup pitted dates
1/3 cup seedless raisins or dried pitted cherries
dash cinnamon
3/8 cup cocoa powder or carob powder
a little nut milk
Process until smooth and add nut milk until a creamy consistency is reached.
Creme Filling
My original intention was to use
Ertarox's
Raw Vegan Bavarian Vanilla Custard (posted on RFT), but since I had some Coconut Creme left-over from making Jocelyn's brownies, I went with that instead. Here is the recipe:
Jocelyn's Coconut Creme Filling (new version)
2 cups coconut meat
1 cup coconut water
1 cup cashews, soaked
1/3 cup agave nectar or dates pitted (to your desired sweetness)
1 teaspoon vanilla extract
1/2 teaspoon celtic salt
2 T. coconut butter (optional – to make it a little firmer)
Blend in a blender until smooth.
Assembly
In crust of your choice, put a tbs or so of Chocolate Cream. Then fill the rest of the tart with Coconut Cream or Custard.
PS. These freeze well too! (Yay!)
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