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Chilled Raspberry & Almond Tart

Chilled Raspberry & Almond Tart

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Chilled Raspberry & Almond Tart
Baking Desserts Hemp Hemp Flour no-bake Quinoa Quinoa Puffs Summer Vegan Vegetarian

by Beth Al Rikabi

A wonderful ‘no cook’ vegan tart from the talented Beth Al Rikabi, using our hemp flour and puffed quinoa. Coarse hemp flour is 50% fibre and over 23% protein, with a beautiful nutty flavour ideal for baking.

"Necessity is the mother of invention and as a retreat chef, you really do need to think outside of all boxes to accommodate not only the varying dietary requirements but the seasonal produce and kitchen set up you have to work with. Luckily it is my favourite way to cook, creating unique dishes using up seasonal gluts and foraged foods whilst at all times keeping waste to the bear minimum. I also love banging on to the retreat guests about awesome food producers, Hodmedod’s being one of them.

"I get very excited to tell people about farmers who are growing chickpeas in Norfolk, green lentils that are grown and harvested using regenerative farming systems and just the fact that there is such a thing as wrinkled pea flour! Whether it is the ingredients that I use or the journey of the recipe to where I am now, everything I make has a story and a purpose and I put everything I am in to my food. And when people eat food that is created in this way, it nourishes them on so many levels, their gratitude for the meal towards me feeding back in to the cosmic process.

"For this recipe I wanted to have a fiddle with some puffed quinoa and hemp flour to create a chilled fruity tart that requires no cooking, only freezing and can be made completely gluten free and vegan. This would be a perfect dessert to serve on a warm summer evening on retreat along with more fresh berries and yoghurt."

Ingredients

For the base
  • 50g Ground Almonds
  • 120g Dates, soaked in boiling water for 30 minutes
  • 80g Smooth Peanut Butter
  • 3 tbsp Light Tahini
  • 1 tbsp Cocoa Powder
  • 1 tsp Ground Cardamom
  • 50g Course Hemp Flour
  • 25g Puffed Quinoa
  • A pinch of Salt
For the filling
  • 120g Dates, soaked in boiling water for 30 minutes
  • 100g Whole Almonds, soaked in boiling water for 1 hr
  • 100g / 1 large Banana
  • 120g Frozen Raspberries
  • 80g Smooth Peanut Butter
  • 1 tsp Almond Extract
  • 70g Butter/Coconut Oil, melted
  • A pinch of Salt
To finish
  • Grated Dark Chocolate
  • A handful of Freeze Dried Raspberries
  • A handful of Fresh Raspberries, if in season

Method

  1. Grease up an 8 inch round loose-bottomed cake tin and clear a little space in your freezer ready for the base.
  2. Drain the dates well then turn in to an efficient food processor with the rest of the base ingredients. Blitz until the mixture comes together in your fingers. The quinoa won’t break down much but adds a lovely flavour and sits happily as a different texture amongst the other ingredients. Turn out and press in to the tin, working from the middle up the edges and making it as even as possible. Chill in the little nest you cleared for it in the freezer for at least 3 hours.
  3. For the filling, drain the nuts and dates well and add to food processor again (no need to clean in between uses) along with the other filling ingredients. Blitz until wonderfully smooth then pour in to your chilled tart case, smooth over and pop back in the freezer. If you are serving straight away then make sure to take out an hour before serving. Otherwise, it will happily hang around in the freezer for a day or so if you are being organised and preparing ahead of time.
  4. When you are ready to serve, top with the raspberries and grated chocolate. I tend to use the freeze-dried ones when the real deal isn’t in season or just to add an extremely intense tart flavour.


Beth Al Rikabi
Beth Al Rikabi

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