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Raspberry Tart

Raspberry Tart

Raw. Vegan. Not Gross. - Sn 1/Ep 9Raw. Vegan. Not Gross. - Sn 1/Ep 9

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Do you have a surplus of walnuts? Do you love using seasonal fruit? Then this is the raw tart for you.

Raspberry Tart

Ingredients

  • Crust: 3 cups walnuts, 3 tablespoons maple syrup, 1 tablespoon coconut oil and 1/2 teaspoon salt

  • 3 cups walnuts (soaked 5 hours or more)

  • 3/4 cups lemon juice

  • 3/4 cups agave

  • 3/4 cups coconut oil

  • 1.5 teaspoons salt

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1 tablespoon vanilla extract

  • Fruit topping: 3 cups raspberries

Instructions

  1. For the crust, place the walnuts in the food processor and blend for about 10 seconds. Add remaining ingredients and blend again, but keep the crust some chunky.

  2. Press the crust into a tart pan and dehydrate overnight or bake at lowest heat in your oven. (Alternative is to place crust in freezer).

  3. For the filling, place the soaked walnuts in the food processor and blend first, then add the liquid ingredients, and finally adding salt, cinnamon, and nutmeg at the end.

  4. Pour the filling into the prepared crust, and place in the freezer for 20-30 minutes to set up.

  5. Top the tart with berries, and place in the freezer until ready to serve.

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Transcript

- If you feel weird about bringing a vegan dish to a party, when in doubt, bring sweets. Today, we're gonna make a raw raspberry tart. So let's get started. So the first thing we're working on is the crust. We're gonna start with three cups of raw walnuts. Really good source of omega-3's. Also really good for your brain. We're also gonna add in maple syrup, a little bit of salt, and a little bit of coconut oil. And pulse that up. Okay, that's good. You just really don't wanna over-pulse it. You wanna keep it a little bit chunky. You'll see what I mean once we bake it. It'll have a nice crunch to it. And now we're just gonna get our tart tin out and press the crust right into here. We're just gonna dump it all in there. This is actually super simple. I like to make a bunch of these at a time and then just have them in my freezer in case I wanna make a desert. The only thing to remember is to reinforce the little elbow on the side so that when you cut into it, it's not gonna break. That's it. And we're just gonna put it in the oven for about two hours at 200 degrees. Of course, you can always dehydrate it if you have a dehydrator, but most people don't. So just put it in your oven. Technically, in order to do raw baking, you need to use a dehydrator, which keeps the food under 115 degrees at all times. However, one of the things I stress in my classes is that you don't need a bunch of fancy equipment in order to get started with raw food. An oven's just as good, but if you get really serious about raw food, think about buying a dehydrator. So now we have our crust baking in the oven, we're gonna make the filling, which starts with draining... the walnuts that we soaked overnight, or for just three or four hours, that's fine too. And you can put them right into the food processor. These too. So I like to add all the rest of my liquids at this point, which would be lemon juice, a little bit of vanilla, coconut oil, and a little bit of maple syrup. And we're just gonna blend that all together. So at this point, we just wanna make sure everything is pushed down. Sometimes the nuts will start creeping up the sides. And pulse it a few more times. And now, we're just gonna add our dry ingredients, which is a little bit of salt, cinnamon, and a little bit of fresh nutmeg, which I'm just gonna grind straight in here. I like to use fresh nutmeg because the smell is just so amazing. Once you go fresh, you won't go back. So now we're just gonna pulse this one more time. Get it all nicely incorporated. So that's it, that's the filling. Now we're just gonna wait for our crust to get out of the oven, and then we'll assemble it. So now our crust is ready. We're just gonna go ahead and spread the filling all on top of here. So it's basically the same exact ingredients as the crust, just kind of different different proportions. And again, we soaked the nuts, so it's a lot smoother. And it'll be kind of like a custard in here. So now we've got it all nice and smooth, and we're just gonna pop it in the fridge for about 30 minutes. So now we've let this set up in the fridge. I'm just gonna top it with some raspberries. It's a great summer fruit. It also has anti-inflammatory properties. Tons of antioxidants. I just like to dump fruit on there, this is getting a little crazy. Oh yeah, that's probably enough. And then we're just gonna stick it back in the fridge or you can put it in the freezer until you're ready to serve. So you can really make this recipe year-round. Just use whatever fruit's in season. It's just a really good thing to have in your arsenal.

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