9 Mar 2013

coconut, ginger + mint tart with kiwi


This is delightful, refreshing and sweet like the summer sun. Okay - I know I am getting ahead of the seasons here but I am just so excited for summer to arrive. We are finally started to get blue sky and warmer temperatures here in good ole British Columbia. That was the inspiration for this tart. Besides... I like mint.


I added ginger just because it was there, I sniffed it, and decided it might pair well with Mr. Mint. Hurrah! I was right. Thank you, nose - rarely have you steered me in the wrong direction (except with durian). My boyfriend was quite happy to run away with the piece of this tart I cut for him, smiling maniacally. I think there might have been a giggle in there too. Point being: this is tasty.


Mint has got to be one of my top three favourite herbs. The other two are sweet basil and rosemary. OH MA GERD they are all just so delicious, unique, beautifully evolved and... green. The best things are always green, when you really think about it. T'is why I topped this baby off with kiwi slices and more mint leaves. Okay - and a bit of coconut shavings because you can't go wrong with those. Unless you are deathly allergic, then things will go as wrong as possible. Bad.


I took photos of this before it had enough time to set, so it didn't hold it's shape very well but don't fret, my dear friends, it will be fine after a few hours or overnight in the reliable and handy refrigerating machine. Also know as your fridge. If you like, add a banana or avocado into the filling for another layer of flavour, creaminess and plain bulk. The more tart, the better. Amiright.


cashew fruit tart with coconut, ginger + mint:

Crust:
1 cup walnuts
1 cup oats or buckwheat groats
2 cups raisins or dates

Filling:
1 cup cashews
Handful mint leaves
1 tablespoon peeled ginger root
2 tablespoons liquid coconut oil
1 cup dates
1/4 cup maple syrup (optional) 
Water or other liquid, as needed

To make the crust: process the walnuts and oats/groats in your food processor until they are a rough flour. Add the raisins and process until it starts sticking together. Press in the bottom of a lined tart tin. Set aside. 

To make the filling: blend all ingredients until smooth, adding as little water or other liquid as possible, but enough to make it creamy and smooth. Taste it and add more stuff according to your preferences. Or not. 

Assemble the beauty: spread the filling onto your crust evenly and set in the fridge overnight or for a few hours. Decorate with sliced fruit, coconut shavings and mint leaves. Enjoy!