Rhubarb, Rosemary and Vanilla Mascarpone Tarts
Makes 3 tarts
GF, DF, RSF, Vegan
3 mini tart tins – between 10-12cm diameter, lined with baking paper
High Speed Blender
Dehydrator (alternatively, you may use your oven at a low temperature)
2 stalks rhubarb (if out of season, you may substitute for strawberries or stone fruit)
3 tbsp coconut sugar
3 twigs rosemary
1.5 cups gluten free oats
1.5 cups cashews
3 tbsp water
3 tbsp rice malt syrup (may substitute this for honey or agave nectar)
½ tsp vanilla
2 cups coconut flesh (alternatively you may use 1.5 cup soaked cashews)
1 cup coconut water
1 cup cacao powder
½ cup coconut oil
¾ cup rice malt syrup
½ cup water
2 tbsp lucuma powder
1 tbsp psyllium husk
1 tsp vanilla
½ tsp salt
In a small bowl combine 3 tbsp coconut sugar and the juice of three lemons. Wash your rhubarb, and cut into 3cm strips. Marinate the rhubarb by placing the pieces in a shallow bowl and mixing with the sauce. Leave for 45 minutes. Place into your dehydrator (or oven), and leave until the rhubarb has softened. You may sprinkle extra cococnut sugar on top to slowly caramelise the surface.
In your high speed blender, pulse the gluten free oats until fine and place into a medium sized bowl. Add your cashews to the blender, pulse until fine and add to the bowl. Add 3 tbsp water, and use your hands to knead until dough forms. Add rice malt syrup, vanilla and salt and knead further. In your lined tart pans, fill in each with your dough and spread mixture evenly using your fingers, the tart cases should be 0.5cm in height.
Place in your dehydrator for 4 hours, or your oven until dough is crispy.
In your high speed blender, combine coconut flesh, coconut water, cacao powder, coconut oil, rice malt syrup, water, lucuma, vanilla and salt. Blend on high for 2-3 minutes until smooth. Add your psyllium husk last and pour into each tart case. It is important to work quickly as the psyllium husk will begin to set as soon as it meets the moisture. Spread the filling flat on each tart with the back of a spoon. Place these into the fridge for 30 minutes.
Decorate your tarts with the rhubarb. Sprinkle rosemary over the tarts to finish. Store your tarts in the fridge and serve with a dollop of coconut yoghurt.
Note: If you have any filling left, you can save this by putting into a small air tight container and having for dessert with some cacao nibs on top.
All cake orders close on 19th December and will re-open 3 January 2019 Dismiss