Ingredients
- 6 strawberries, Sliced
Pastry
- 150 g walnuts
- 2 pitted dates
- 1 tablespoon Maple syrup
Cashew Coconut Cream
- 150 g Cashews
- 20 g Coconut chips
- 4 pitted dates
- 1 tablespoon coconut oil
- 3 tablespoon water
- 1 teaspoon Pure Vanilla extract or vanilla bean paste
- 1/4 teaspoon pink salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Soak Walnuts in a bowl of cold water for 30 minutes and soak the cashews in a seperate bowl of cold water for 30 mins
Thoroughly drain the walnuts and pop in TM with remaining pastry dough ingredients. Turbo 5-6 times scrapping down the side of the bowl until its all combind and sticky. Tip is to add a dash of water as you want it sticky or it will just crumble.
Once done just push in to tartlet pans. it makes 4 large ones or it would be nice as lots of small ones.
Gently pop the pastry out of the tart pans and spoon the filling into the pastry shells and deocrate with the sliced strawberries and refrigerate until ready to serve.
Thoroughly drain the cashews and blits in the food processor with remaining cashew coconut cream ingredients. Blitz until smooth. I did it for approx 1 - 2minutes continually scrapping down the sides on sp 9.
Very Gently pop the pastry out of the pans.
Spoon the filling into the pastry and decorate with strawberry slices.
Refrigerate until ready to serve
Pastry Dough
Cashew Coconut Cream
Tip
I would be tempted next time to double the ingredients so it makes more and mixes better in the TM
Thermomix Model
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Recipe is created forTM 31
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Comments
No I don't think so I woudl double it at least....
Do you think these quantities will be enough for 1 large tart?
Natural Cooking
ACT Consultant
Hi,
No its a raw recipe so no baking required. You could howver do normally pastry and use the filling with strawberries if you preferred
Hi,
No its a raw recipe so no baking required. You could howver do normally pastry and use the filling with strawberries if you preferred
hi 388gigi, its a raw recipe so no cooking/baking. That type of "pastry" makes for a yummy way to do lots of desserts
Hi There,
DId you cook the pastry? Just checking I haven't misread or you haven't missed something
Natural Cooking
ACT Consultant
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