quick fix apple tart
you could not say it was raw if you didn’t know it…
for the crust you need:
6 dl nut or seed flower of your liking (eg put almonds, sunflower seeds, coconut shreds etc. in your high speed blender and mix until they have a flower like consistency, this way you can adapt to any allergies and even avoid nuts.)
½ dl psyllium husk for more fluffiness in the dough 1 tsp vanilla powder (no sugar involved!) 12 pitted soft dates (soak in water if you only got dry ones) grated peel of ½ a lemon 1,5 dl coconutoil
for the filling you need:
5 apples 3 dried apricots, soaked 2 tsp cinnamon
1 dash of cardamom
1 apple in slices for decoration
add all crust ingredients to a foodprocessor and process until you have a sticky dough.
lay out the dough in a tart form, push it to make it compact and allow some of it go up the rim.
put the apples in a high speed blender (I take the entire apple as my blender mixes everything into fine pieces, this way we don’t lose any of the good in them). add the apricots, cinnamon and cardamom and mix until you have a lean cream.
pour the cream on top of your tart crust, cover it evenly, push the rim of the crust down with a fork to make everything evenly high and give it a nice pattern decorate with apple slices (the ones in the picture are dried, if you want the apples not to turn brown for a while drizzle some lemon juice over them)
this tart you can freeze and take up once mother in law turns up unexpectedly…..
and if she absolutely MUST have her vanilla cream to your tart…well, then she should tell you in advance she is coming:
cashew-vanilla cream 2 dl cashews soaked for a couple of hours (if you got time that is)
juice and grated peel of one lemon 1-2 tbsp water 1 tsp vanilla powder (the pure vanilla, not with sugar!) or a vanilla bean
mix everything in a high speed mixer until very lean and creamy, eventually you need to add some more water.
by the way, if you need to save apples that are growing bad before you can use them:
put them in the food processor until finely grated and freeze them in smaller portions in freezer bags, this way you can use them for tarts, smoothies, creams or fruit leathers later on. J
More inspiration soon from a sunny place!