Raspberry Mint Tart
Love is love, no matter which form it takes. In honour of Pride, I wanted to make a delicious tart that can be served at any time of the day, breakfast included. Made with all natural ingredients and colours, it was such fun making this. The peppermint oil really makes it though.
First, preheat oven to 180 degrees C. Grease a loose based tin with coconut oil, making sure you grease up the sides too.
1 cup Sharpham Park Spelt Flour
¾ cup Ground almonds
60g melted coconut oil
2 Tablespoons Maple Syrup
1 Teaspoon vanilla extract
Pinch of salt
Combine all the ingredients in by hand in a bowl until a dough is formed. Press into the bottom of tin. Using a fork, prod a few holes here and there on the bottom of the base. Bake for approximately 10 minutes checking after about 8 minutes. It should turn a lovely golden brown.
Take out of the oven and place on a cooling rack (still in the tin) to cool. Now make your filling.
Filling – I made the basic filling first, weighed it, then divided the amount by 6. As you have to make each layer separately with approximately 10-15 minutes in between each layer (allowing it to set in the fridge)
3 cups cashews (soaked preferably overnight however a couple of hours would work)
2 cups Coconut cream (In the tin of coconut milk, use the cream on the top that has solidified, placing in the fridge overnight will help)
1 cup coconut milk (use the liquid underneath the coconut cream)
¾ cup maple syrup
10 Drops edible peppermint essential oil
For the natural colour you will need
Acai Berry Powder
Blue Spirulina Powder
Green Spirulina Powder
Place all the ingredients in a high speed blender and blend until smooth
Layers- For Purple, Blue, Green and yellow follow below
1 Sixth filling mixture, 1 Tablespoon coconut oil, ¾ teaspoon agar powder, ¼ cup dairy free milk – Place all in a saucepan, add your natural colour and bring to a gentle simmer stirring constantly. Pour into the tin quickly as the mixture will start to set.
For Purple add 2 teaspoons Acai Berry Powder, Blue – 1 teaspoon blue spirulina powder, Green - 1 teaspoon green spirulina powder and Yellow – sprinkling of turmeric powder. For the Orange colour, omit the dairy free milk and I juiced some carrots and added it to the mixture until the desired colour. For the red top I used a bag of frozen raspberries, 2 tablespoons coconut palm sugar, bring to a simmer and stir occasionally until the raspberries have defrosted and broken up. Remove from the heat, add 6 Tablespoons Chia seeds to the mixture and leave to fatten up. You can add a teaspoon of agar powder to the mixture and heat up to set it a little. Pour on top of the orange layer and leave in the fridge to cool and set.