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Tarts

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.
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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/

 

 

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.

Tarts

Award Winning Pecan Tart

September 20, 2011

This past weekend I entered a baking contest! It was the Second Annual Great BC Bake-Off held in Langely, hosted by Well Seasoned. It was a small part of a larger event, the BBQ on the Bypass. It is an all-day barbeque competition. There were free samples of every type of pork BBQ you could think of. It was delicious! I most definitely came home that day smelling of BBQ and smoke.

We were entertained by the wonderful Karen Lee Batten, a country singer from BC who was a finalist on the first season of Canadian Idol. Mom and I even got a picture with her between her show.

I had woken up early Sunday morning to prepare. I had made the tart dough the night before so that I would be ready to go in the morning, without having to wait for it to chill. I rolled out the dough, placed it carefully in my new rectangle tart pan(!), and began making the filling. It was only 8 am, and the kitchen already smelled of browned butter pecans and orange zest. It was wonderful. I even had a small amount left over to make a ‘mini’ tart, so I could taste test it ;) That was breakfast. Adam got up a little after me, I made him taste the tart (hard life!) and then we made our way out to Langley. Entries had to be submitted before noon.

There were about 30 pies in total entered in the contest. There were three categories, Fruit Pie, Open (anything goes), and Butter Tarts (of course). When I went to drop mine off, I did notice a few other Pecan pies/tarts that were also submitted. All of the pies looked very delicious! There were several judges, one of which was Follow Me Foodie.

We made our way around the BBQ tents, tasting what each had to offer. Adam was in BBQ heaven. By the second loop, I was pretty full! Adam’s mom and my mom met us there as well, so each time we took them around to the tents we had another sample. There was also homemade Perogies, and vegetarian Borscht. I can safely say no one was leaving the event hungry.

Adam and I had to stay until the awards ceremony, which said online, and on the entry form, was to be held at 4 pm. We had gone across the street for a little bit to shop, and returned around 3 to wait for the ceremony. As 4 o’clock passed, we began to wonder if it was going to begin soon. After asking an event coordinator, we were told it was actually at 5 pm. So, we sat down for another hour and listened to some more songs by Karen-Lee. If we had known earlier, I may have gone home for a few hours and perhaps done some homework.. but oh well. We also had a family dinner to get to at 5 pm.

However, the wait was worth it! My entry came in Second place! I was secretly hoping I would make some placement, after waiting around all day it would have been a little dissapointing if I did not. But, they did call my name! I came in second place for my Pecan tart! I was awarded a lovely ribbon (my first!) and a $100 gift certificate to the gourmet kitchen store, Well Seasoned. I thought only first place was going to receive a gift cetificate, so I was pleasantly surprised to find out I was going to be winning one as well! I have already begun thinking about what I may purchase with it..

I had only found out about the contest on the Tuesday before. So, I had to get moving! I made a whole pecan tart the next night, trying out a few new ideas and flavours. Then, the day before I made some mini tarts, using frozen dough just so I could try an idea I had after tweaking the filling recipe. That was it! I believe I had created something quite delicious.. !


me and the organizer Angie, photo from the flickr stream

So, here is my Award Winning recipe! The addition of the orange zest adds a lot of flavour to the filling! After making these brownies a few times before, I also decided to brown the butter instead of melting it in the microwave (because it also keeps exploding when I do that! anyone else have this problem of exploding butter..). I also wanted to do a tart dough with cream cheese, as I’ve heard of it before and thought it would be soft and prevent from an overly-hard crust that could be difficult to cut. I based mine off of this recipe I found.

This will definitely be making an appearance at our thanksgiving table this year :)

Royal Pecan Tart

Made with Crown Royal, Browned Butter Pecans & Orange Zest

Recipe by Bakeaholic 

Ingredients:

         For the Crust

  • 1/2 cup chilled cream cheese, cut into small pieces
  • 1/2 cup chilled butter, cut into small pieces
  • 1 cup all purpose flour
  • 1/4 cup organic cane sugar

 To make the dough:

  1. Place the cream cheese, butter, flour and sugar in a food processor. Process until dough starts to form.
  2. Pour onto a piece of plastic wrap, and shape into a ball.
  3. Flatten into a disk, and cover tightly with plastic wrap, being sure to seal all edges tightly.
  4. Refrigerate at least 1 hour, or may be made and refrigerated for one night, or 24 hours in advance.

For the Filling:

  • 2 tablespoons butter
  • Zest from 2 oranges
  • 1 cups chopped pecans
  • 1/2 cup brown sugar
  • 2 large eggs
  • Just under 1/2 cup golden corn syrup
  • 2 tablespoons organic blue agave syrup
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons Crown Royal Liquor

To Assemble:

  1. Heat oven to 350 degrees.
  2. Roll out tart dough to ¼ inch thickness on slightly floured countertop.

    I roll the dough over top of the rolling pin, and then unroll it over top of the pan. If using a round tart dish or pie plate, you would roll it in more of a circle, then fold it in half and then in a quarter, and place point in middle of pan and unfold. 
    Place over lightly buttered pan, and press down on sides and bottom lightly.
  3. Discard extra dough.
  4. Melt butter in a small pot over medium heat; cook two minutes, whisking until butter browns. Stir in pecans and cook a couple more minutes, continue stirring. Remove pan from heat.
  5.  In a large mixing bowl, whisk together eggs. Add orange zest, brown sugar, corn syrup, agave, Crown Royal and vanilla until well combined. Stir in pecans.
  6. Pour filling onto crust ¾ way full. Bake 20-25 minutes or until dough is golden brown and filling is set. Cool completely on wire rack. Best if  served same day. Can be stored for 1-2 days.
Have you ever entered any baking or cooking contests!?

You can also make it in a round tart pan!