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!

21 comments:

Veggy Christian said...

I forget, are you a full-time blogger yet? 'Cause if you're not, your recipes, photos, and website are beautiful and professional enough that you definitely seem like one!
I've seen OneGreenPlanet post your recipe on Facebook a few times and saw it on their website. Congrats! You probably write for them regularly by now :)
And I hope your recipe book is doing well!
All the best -Kaleigh

Lill said...

Haha, I am also in the green sunny mode and calls it spring, even we still have snow storms and also a big dogsledge race going on around here right now. ;)

Besides. this tart looks so yummy that I might just have to make it for the weekend. Snowstorms or not. ;)

Anonymous said...

My daughter can not eat oats or any type of cereal...what would you use to substitute the oats in this recipe?

Anonymous said...

when you say a cup of dates, how many is that exactly? i just dont want to mess up this magnificent recipe:)

Koko said...

Mmmm! I'm feelin' ya- that glimpse of sun on Saturday had me freakin' out. I wanted to put on a bathing suit and lay in the sun....but I didn't....because it was still cold...soon, right?

This looks deeeeelish!

Nat @ The Apple Diaries said...

Coconut, ginger, mint and kiwi... what an interesting flavour combination! Very adventurous ;) I'm so intrigued to try this.

Emily von Euw said...

Haha well all dates are different sizes so as long as you pit enough to fill up one cup (250 ml) you're good!

:)

Emily von Euw said...

Buckwheat groats! They are GF =)

Emily von Euw said...

Aw thank you! Not quite, too busy with school and other stuff to be giving this am ALL yet.. but soon! Thank you :)

xox, em

Lill said...

Best sweet I have ever tasted in my life! And the kiwi is so perfectly perfect together with the rest, it is closer to a miracle than to food. Wow!

Anonymous said...

This looks wonderful! I would like to try making it as a new raw vegan. I live in Turkey though and the one ingredient that concerns me is the coconut oil. Hard to find here. Is there an alternative ingrediant I could use here?

Emily von Euw said...

Hm, you can leave it out all together, and just try to use as little liquid as possible for the rest of the filling so it stays thick (because that is the purpose of the coconut oil).

x

Anonymous said...

Today while shopping I noticed a health food shop which sold coconut oil!! So pleased..:)
x

Raederle said...

What a fantasticly beautiful presentation and delicious recipe! I adore kiwis, especially kiwi pie. Yum! Kiwis are so good for you too, as I write about here: http://www.raederle.com/2012/09/article-kiwi-fruit.html#.UiKV2zZ9DPZ

Meina Farala said...

how long would something like this dessert keep in the fridge?

Kiwi fruit Green & Gold said...

They sound delicious! And such an easy to follow recipe!

charmaine smith said...

They sound delicious! And such an easy to follow recipe!

Charmaine Smith (Kiwi fruit Green & Gold)

Anonymous said...

This is the prettiest food Can't wait to try it!I have ever seen!

Sara Sanborn said...

I love your culinary vision!!!!!!

Megan C said...

I'm making these into mini tarts for mum for mothers day, plus I made raw chili chocolate truffles and a bunch of other vegan treats planned. Yay raw!

Coco said...

still looks great for a mother's day dessert!