with candied pumpkin seeds (raw)
This recipe makes enough crust for abut 10 tarts if you are using 4 1/2-inch shells. At the restaurant we use 3-inch shells, which are a nice size for a small dessert. Smooth-sided tart shells work best for this recipe, but any kind will do. If you try making a large tart, the crust should be a bit thicker to withstand the pressure of removing it from the shell or using a tart ring would work well too. As with the sour cherry tart, the recipe calls for both coarse and fine almond flour. Again, you can just grind the almonds and use 3 cups total, rather than separating between the coarse and fine crumbs. However, to make a slightly more refined crust, you may want to sift through the nut crumbs to remove any larger pieces – either way it will taste the same.
Try also serving it with the Vanilla Cream and spiced pinch of ground ginger.
Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)
Makes 10 Tarts in 4 1/2 Shells
For the tart crusts:
1 1/2 cups coarse almond flour
1 1/2 cups fine almond flour
3 tablespoons date paste
3/4 cup maple syrup powder
3/4 cup coconut butter
Large pinch of sea salt