tasty (re)creations

October 28, 2011

Pomegranate Cashew Tartlet

Filed under: Sweet, Uncategorized — sophiestatz @ 11:23 am

It’s been awhile since I’ve posted. Moving back to Brooklyn, writing the dissertation, and filling the apartment with furniture and catching up with friends takes its time and energy. So I haven’t had much to spend of either on cooking. But, I had to share these delicious tartlets. They are wheat-free, almost dairy-free, and low sugar and insanely delicious.

I used most of the recipe from The Raw Chef, but changed the crust to an almond crust.

Tasty indeed!

For the Crust:

Start with about two cups of almonds (I used slivered almonds because that’s what I had, but you can use whole as well), blanch them by dumping then in boiling water for one minute and then drain them. Then process them in either a very high-power blender or a coffee grinder until you have almond flour, don’t process them too long otherwise you will have almond butter.

Ingredients

2 cups blanched almond flour

1/4 cup butter or coconut oil

2 tbsp sugar

1 egg white

dash of sea salt

Directions

-Preheat the oven to 400 degrees Fahrenheit. (If you are making one big tart, or 350 if you are making several small tartlets)

Combine all ingredients in a mixer and mix until combined. The dough won’t be fully formed together, but should be well-mixed, about three minutes.

Place even amounts of dough in each tartlet pan, or all dough in one large tart pan. use your fingers to spread evenly.

Bake the shells for about 25 minutes for tartlets or between 30- and 35- minutes for tart. The shells should be golden brown.

Allow to cool, can also put in fridge to help process.

Once cool you can take shell out of pan.

For the Filling:

Generally when I use recipes I modify them in some way, but for this one I really just followed what The Raw Chef provided and loved it:

3 cups cashews, soaked for 1 – 2 hours
1 cup coconut oil
1/2 cup lemon juice
2 tablespoons vanilla extract
1/2 teaspoon salt
3/4 cup agave
1 1/2 cup pomegranate juice
1/2 cup beetroot juice (optional, just for colour)

– Blend all ingredients in a high speed blender under smooth.

– Pour on top of the base.

– Place in the freezer to set. Once it’s set, the cheesecake can be moved to, and stored in, the fridge until ready to eat.

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