Raw Tart

Tarts tarts tarts, we see them everywhere especially during Chinese New Year. People loves them so much that we have Egg Tart in all pastry shops and get to eat them fresh everyday. During CNY, people are busy making, selling and buying Pineapple Tarts. In the high class restaurant, we have bird nest tart or maybe Shark Fin Tarts???? But have you heard or seen any Raw Tart before????

I am so excited over raw pastry and have the urge to make them right away when I saw any recipes. I loves pastry but restraint from eating them from the pastry shop because of the refined sugar, salt, wheat and dairy products(they call them the 4 evil white).... They are highly refined and processed that they can no longer considered as real food. And the pastry may contain Margarine which I would not know... margarine is a No No for me, it is a synthetic, man-made chemical, do you know that it is only one molecule away from being plastic??!!

I am lacking of processor and I am searched through books on recipes that does not need one. So this recipe is a combination from 2 books....

Crust (from Light Eating For Survival, Marcia Madhuri Acciardo)

9 tbsp of Sunflower Seed Flour --- Grind sunflower seed into powder

Coconut Oil --- use cold pressed, I bought mine in Organic Shop, costed about $20 per bottle...

Agave Nectar --- Bought from Organic Shop, a better replacement for sugar

Add Agave Nectar into Sunflower Seed Flour, how much? Depend on your liking on sweetness, remember that the tart will be sweet because of the filling too. Then add coconut oil until it can form a dough and mould it onto your tart cups. If the dough stick on to your hand and difficult to handle, wet your hand with coconut oil. I like the crust thin, so I will not feel too heavy with too much seeds...

Filling (from Raw Living, Kat Wood)

4 Banana

1 large Apple --- Pacific Rose or any Sweet version, peel off skin and chop into small pieces

80g Tahini --- I used Melrose brand

120g Dates --- remove seeds and soak them before hand if possible

1 small Lemon, Juiced

1.5 tbsp Psyllium Husk

2 tsp Vanilla --- optional, unless you can find a good one from Organic shop else omit

Put all the ingredients in the blender except Psyllium Husk and blend them up. After blending, mix in the Psyllium Husk and pour the filling in the crust immediately.

Topping

Pine Nut or Coconut Flakes or Cashew or even cutted fruits for colours --- depend on your tart size

Decorate your tart according to your choice and place in the fridge for a few hours for it to set.

This recipes can make up to 10 to 15 tarts, depending on the size of your tart mould. Reduce the measurements accordingly if you want a smaller serving. Enjoy!