tart Tag

Mango & Berry Cheese Tart Serves 8 Prep time:       35 mins Cooking time: 10 mins   Ingredients Base 150g sugar-free biscuits 100g rolled oats 100g unsalted butter, melted Filling 1 ½ cups mango, pureed 250g cream cheese 1 tbs lemon juice 1 tsp vanilla bean paste ½ cup Raw Earth blueberries, for garnishing raspberries, for garnishing desiccated coconut, for garnishing Preheat oven to 200C Combine the biscuits and rolled oats in the bowl of a food processor. Blitz until fine. Add the butter and process until combined. Press into the bottom of a 15cm tart tin. Poke a few holes in the base and then bake for 8-10 minutes. Remove from the oven and allow to cool completely. Remove from the tart tin carefully. Wipe the food processor clean and then add the cream cheese lemon juice, vanilla, Raw Earth & quarter of the mango puree. Process until

Chocolate Peanut Butter Tart Ingredients BASE 1 ¾ cup wholemeal plain flour ¼ cup cacao powder ½ tsp salt 160g coconut oil, firm* place in the freezer for 1 hour if it is liquid FILLING ¼ cup tahini 1 cup peanut butter ¼ cup Raw Earth TOP 1 cup coconut cream, firm ¼ cup sugar-free dark chocolate, sliced Method Combine flour and salt in a food processor and quickly blitz to combine Add coconut oil in spoonfuls and pulse until it resembles wet sand Add ice cold water 1 Tbsp at a time and pulse to combine. Add only as much water as needed to help it come together and form a dough - about 3-4 Tbsp. Use your hands to gently knead/form the dough on a well-floured surface and form into a disc with your hands. Lightly flour the top of the dough, as

Vegan Chocolate and Coffee Tart Ingredients Base 200g sugar-free cookies ½ cup coconut oil, melted Filling 1 tbs instant coffee 1 cup almond meal ½ cup sunflower seeds ¼ cup raw cacao powder 2 tbs Raw Earth ½ cup coconut cream, chilled (the solid cream not the liquid) 1 tsp vanilla extract cacao nibs, for sprinkling Method Place the cookies in a food processor and process until they resemble coarse breadcrumbs. Add the coconut oil and pulse until it comes together. Press into a greased and lined loose-bottomed tart tin 20cm. Place in the freezer. Wash and dry the processor bowl. Combine the filling ingredients, except the cacao nibs, processing until smooth and no lumps remain. Spread over the base. Bang firmly on the bench top to remove air-bubbles. Sprinkle with a generous amount of cacao nibs. Freeze for 1 hour, or until set.