Wild at Heart Tart

The Mindful Cook recipe with images using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.

Method

You will need a round spring form tin greased with coconut oil and lined with cooking parchment on the bottom.

 

You will also need to have soaked the cashews in water overnight, or, pop them in boiling water for just over an hour.

 

For the base pop the nuts and dates into a blender and blend until you have a chunky breadcrumb like consistency. Once you have that, then add vanilla essence, desiccated coconut, cacao nibs and melted coconut oil and pulse to mix well in.

 

Pat the mixture down into the base of your tin and place in the freezer while you prepare the berry topping.

 

For the topping, you will need to clean up the blender so there is no base mixture lingering. Pop the forest fruits in and blend until smooth, then add the cashews, coconut cream, agave and lemon juice. Blend this mixture on a high setting until it is lump free – this will take about 4-6 minutes.

 

Once you have a smooth velvety consistency, have a taste to check that it is fruity/sweet enough – add a little more lemon juice or agave accordingly. Take the base out of the freezer and pour the topping mix out over it using a spatula to smooth it. Cover well and pop back in the freezer over night for at least 12 hours.

 

To serve take out a good 40 minutes to an hour or so before cutting to allow to defrost. Use a hot knife (place in hot water to warm) to portion and serve with dark chocolate sprinkles, or fresh raspberries.

 

As before, this dessert will keep in the freezer if wrapped well for up to 3 weeks. Portion it and make sure you take slices out at least 30 minutes prior to serving.