Browsing Category

Pie

Berries, Dairy-Free, Dessert, Raw, Tarts, Wheat Free

Mixed Berry Tart {raw, vegan, wheat-free}

July 16, 2014

good berry

The past few days my diet has consisted of smoothies, juices and vegan lettuce wraps. It’s far too hot to turn on an oven even in the middle of the night. 

I guess it’s a good thing. Something about hot weather makes you not very hungry, and reaching less for hot meal items or heavy foods. 

Because of the heat the berries are in season much earlier this year than usual – and I’m lucky enough to have a huge amount of blackberry bushes next to our house that I can pluck a berry off on the way to the gym. I took my little bowl outside the other day to harvest a few for this dessert. I wish I also had raspberry and blueberry bushes too. Actually, we bought a blueberry tree from Costco but that little sucker has yet to develop any fruit from its leafy bosom. 

I’m actually terrible at keeping plants alive. Ironic – since my dad was a landscaper and our garden was a lush green paradise crawling with different florals and greenery. I guess I never inherited the green thumb. Bummer. But I’m happy to report my little tomato plant (also from Costco) is budding some nice green tomatoes. 

three

Baking and eating in-season is the best because everything is fresh and usually local. I like picking up berries from farm stands along the road. We live in an area with lots of agriculture and farmlands nearby so we can easily find them. 

I won’t lie – I ate one of these, and only this, for lunch after I made them. And then another after dinner. I figure since they’re basically good for you, the more the merrier. 

rawber

If you’re having a summer dinner party, or even for a Thursday night treat, these tarts are super easy to put together and require absolutely no baking – thank god. I’m pretty sure my stove has been the cleanest ever since it’s of no use in this heat. You simply pulse together the ingredients for the tart base, chill, then fill with fresh berries and top with coconut cream. You would easily pay upwards of $6 for one of these at a bakery, so save yourself the cash and make them yourself. 

Treat yo-self. 

coconut whipetatchoc

Mixed Berry Tart {raw, vegan, wheat-free}
A refreshing dessert for summer made with seasonal berries and a nut tart crust. Perfect for an after-dinner treat. Top with coconut whipped cream.
Write a review
Print
Ingredients
  1. 1 cup Almond Meal
  2. 1/2 cup Cashew Meal
  3. 10-12 Pitted Medjool Dates
  4. 3 tsp. Melted Coconut Oil
  5. 1/4 cup Shredded Unsweetened Coconut
  6. 1 Tbs. Unsweetened Cocoa (optional)
  7. Mixed Berries: Raspberries, Blackberries, Blueberries
  8. Coconut Cream (optional)
Instructions
  1. Soak your dates in water for 20-30 minutes, longer if they are very dry. You can also cover them with water and microwave 1-2 minutes to soften.
  2. Add the dates to a food processor and process until a paste forms. You might want to add in 1 Tbs. of the 'date water' as well to create a smooth paste.
  3. Add to the paste the coconut oil and pulse until incorporated.
  4. Blend in the nut meals along with the coconut. Pulse until a dough-like crumble forms. If you want, you can add in the Cocoa powder at this point as well.
  5. Press the nut mixture into three or four small 4-5" Tart Pans (with bottom release). Place in the fridge for 1or 2 hours, or overnight. Alternatively, you can freeze for a shorter amount of time to speed it up.
  6. Remove from fridge/freeze for 5 minutes before serving. When you're ready, simply push the bottom of the tart up and pop the shell out.
  7. To assemble, choose your berries. A combination of all three is delicious, but a pure-raspberry or blueberry tart is also delicious. Wash the berries well and dry with paper towel before adding to the tart.
  8. And that's it! No refined sugar, no wheat, or dairy.
  9. To really make the dessert stand out, add some non-dairy coconut whipped cream to the top and sprinkle with roasted coconut or dust with cocoa powder before serving.
Notes
  1. If you don't have almond/cashew meal, simply blend 1-2 cups of whole nuts in food processor until meal forms.
  2. Keeps well in the fridge, you can keep un-filled tarts for 3-4 days, covered and filled tarts for 2-3 days.
b a k e a h o l i c http://www.bakeaholic.ca/

 

 

Pie

{In Season} Strawberry-Rhubarb Galette’s

May 29, 2012

The warmer temperature lately has been a lovely welcome to June. It seems like May literally flew by. I can’t even remember what has happened this month. A long weekend getaway, we listed our house, I’ve been out of school for about a month now. Maybe the fact that I don’t have to keep track of what day it is helped the month slip by.

Speaking of our house, we officially accepted an offer. We listed it at the beginning of May, and last weekend we accepted an offer. We were really happy with the price we’ve set it at, and we’re happy to get very close to it. At first they wanted to move in, in two weeks! Um, hello, not happening. First of all, it’s a very important week coming up, well day really. My birthday, it’s next Tuesday. And then, the week after that is my official grad ceremony, and of course graduation party. So, there was no way I was moving and packing up our condo in two weeks while all that was happening as well. When we countered we extended the date for the end of the month, June 25th. That was better situated for us. So, as of Wednesday next week we will know for sure if we have sold, once the subjects are removed. We are both quite happy that it went so fast, only four showings, so we can rest assured we (read: Adam) won’t be stuck with two mortgages come November ;) . For the interim we will be staying at my Moms, thankfully they have a big house with lots of room, and Adam’s parents for the 5 months before we officially move into the new house.

The day we accepted the offer, I also went for my graduation photos. It didn’t seem real until I placed the cap on my head, and donned the official gown. It brought me back to my grade 12 graduation, as the photos were taken at the same photography studio. But, it’s real! I’ve confirmed my attendance at my convocation ceremony, and rented my gown. As if I haven’t paid the university enough money, I had to pay to rent a gown for a couple hours, on a time limit, to attend my grad ceremony. Oh well, it will only happen once! I’m not sure if there is a grad ceremony for when I finish my teaching program next year or not. My mom has also planned a party to celebrate with our friends and family that I’m looking forward to. I think 6 years of university deserves some acknowledgement, and a few drinks.

Something that has also been happening this month, the appearance of fruit. It’s the cusp of the fruit season and everything is growing bursting through the ground. A few weeks ago I posted a photo of a giant rhubarb plant at Adam’s parent’s home. Rhubarb is technically a vegetable, but it is more often found in sweet dessert recipes than savoury. His mom needed to pick the very large, towing plant and gave me some to bring home, as long as I baked her something with it of course ;) One of my favourite combinations is strawberry-rhubarb. Delicious in a pie, hand pie, or as individual galette’s like I’ve done here. We had Adam’s family over for dinner, his mom and dad, sister, brother-in-law, and our sweet little niece, so I thought I would made a small galette for each person.

You can really sub any fruit for the filling, blackberry, blueberry, apple, peach, peach-blackberry, apple-strawberry, etc etc. So many fruit combinations.

Individual Strawberry Rhubarb Galettes
Adapted from: Martha Stewart’s Pies & Tarts

Pâte Brisée

  • 2 1/2 cups all-purpose flour
  • 1 tsp. sugar
  • 1 cup cold butter, cut into small pieces
  • 1/4 to 1/2 cup ice water

1. Pulse flour and sugar in a food processor (or whisk together by hand in bowl). Add butter, and pulse, or use pastry blender, until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture, pulse (or mix with fork), until the mixture begins to hold together. If it seems too dry, add another 1/4 cup of water, 1 tbs. at a time and pulse again.

2. Turn out onto counter, and wrap in plastic wrap tightly, chilling for about one hour, or overnight.

Galettes

  • Chilled Pâte Brisée
  • 1 1/2 pounds trimmed rhubarb, cut into 1/4 inch pieces (about 5 cups)
  • 1 cup chopped fresh strawberries
  • 1/4 cup cornstarch
  • 2 cups granulated sugar

1. Divide dough evenly into 8 pieces ( I made 6 slightly larger ones ). On a lightly floured surface roll out each piece into a 7 inch round, 1/8 inch thick. Transfer to parchment-lined rimmed baking sheets. arranging several inches apart.

2. In large bowl, combine rhubarb, strawberries, cornstarch and sugar.

3. Cover each round of dough with a heaping 1/2 cup mixture, leaving a 1-inch border. Fold the edges over the filing, leaving the opening in the center. Refrigerate 30 minutes, or until firm.

4. Preheat oven to 400 degrees. Brush edges with egg wash, one egg beaten, and sprinkle with sanding sugar. bake until crusts are golden brown about 30 minutes. Reduce heat to 375 degrees, and bake until juices start to bubble and run from center, about 15 minutes longer. Remove from oven, let cool and transfer to wire rack.

These are also delicious warm from the oven, topped with ice cream. Maybe with the Honey Ice Cream from last week!

Tarts

Mexico & More Pie.

October 29, 2011

I wrote this post last week, but it was put on hold because of more important things, such as the Pumpkin Patch and Halloween. Adam and I had the pleasure of going to Mexico a couple weeks ago for our good friends wedding. It was such a great week, there were a lot of our friends there and we got to hang out with them and do fun stuff like go ATVing, swimming in the ocean at 1 am, playing football in the pool, eating ice cream for lunch. The typical vacation stuff. We’re both tanned, and settling back into the reality of work and school. Definitely wishing we were back on the beach, or cooling off in the pool.

It was a beautiful wedding ceremony on the beach, and the weather was perfect. We also had a delicious dinner afterwards!

I think the bride and I are already planning on re-creating the cream corn soup we had for the second course. It was so delicious! Everything went smoothly, and Adam was one of the groomsmen. He cleans up rather nicely ;).

The weekend before we left was Thanksgiving, and I made a pumpkin tart. I absolutely love anything with pumpkin. Who doesn’t? A traditional pumpkin pie is a must at the dinner table for holidays in the fall/winter. I used my new rectangle tart pan, you may have seen it here for my winning pecan tart recipe.

If you make a tart, you will have enough filling left over for small tartlets. I suggest making them, and if you don’t eat them all they freeze really well. Perfect for snacking.

Pumpkin Tart

(If you make this as a tart, you’ll have filling left over, which you can use to make mini-tartlets; bake the minis at 400 degrees F for 10 to 15 minutes.)

– makes 6 to 8 servings –
Adapted from Baking: From My Home to Yours

Ingredients:

Single crust pie dough
2 cups (canned) unsweetened pumpkin puree
3 large eggs, at room temperature
1 cup (packed) light brown sugar
2 tablespoons unsalted butter, melted and cooled
1 1/2 cups heavy cream
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
Pinch of ground cloves
Pinch of freshly grated nutmeg
2 teaspoons pure vanilla extract
Lightly sweetened lightly whipped cream, for topping

Directions:

Getting ready: Center a rack in the oven and preheat the oven to 450°F. Line a baking sheet with parchment or a silicone baking mat and put the pie plate (or tart pan) on it.

Pour all ingredients into a stand mixer, and beat on medium with whisk attachment, stopping to scrape down the sides of the bowl once or twice. Rap the work bowl or mixing bowl against the counter to burst any surface bubbles, and pour the filling into the crust.

Bake for 10 minutes, then reduce the oven temperature to 300°F and continue to bake for 35 to 45 minutes longer (20 to 25 minutes for a tart), or until a knife inserted close to the center comes out clean. (If you don’t want to create a slash in your masterpiece, tap the pan gently—if the custard doesn’t jiggle, or only jiggles a teensy bit in the very center, it’s done.) Transfer the pie (or tart) to a rack and cool to room temperature.