raw beetroot and cranberry tartlette

December 18, 2012 § 2 Comments

beet-and-cranberry-raw-tart

i stumbled across this wonderful blog, this rawsome vegan life, a few weeks ago and recently read this post about a decadent layered raw cake. the second i saw beet juice in the red layer i knew i had to create my own concoction. you know how much i love beets and raw cake, see here and here.

this version of the raw cake is a bit different than my previous versions. i added a new ingredient, young coconut meat. it’s really creamy and soft with a mild flavor. i think it made for a nice addition. i have seen this ingredient in other recipes but i must admit, i was a bit intimidated about opening the coconut and extracting the meat. would i need a cleaver? harness my hulk strength, throw it on the pavement and hope for the best? usually when i’m intimidated by something  i tend to research the shit out of it, freak out, change my mind, think about it for a week and then try it about 6 months later, maybe.  fear of failure? anyone else experience this? this time i surprised myself, i watched one video, put my big girl panties on and conquered the gd coconut. it was a piece of cake. this flavor combination may seem a bit odd for a dessert, however, rest assured it’s awesome. beets are naturally sweet and earthy and their flavor is complimented by the tart and punchy cranberry.  have you ever tried unsweetened cranberry juice? it makes you pucker! these two flavors are tied together with creamy coconut and cashews and finished with a touch of tangerine zest. it’s quite divine. beetroot as a delectable dessert flavor, who knew?

photo-mix

raw beetroot & cranberry tartlette

makes 2-4.75″ tarts

crust

6 dates soaked in filtered water

1/2 cup of nuts, i used pecans and almonds

1/4 tsp salt

filling

3 tbsp raw cranberry juice (i used my juicer and about 1 1/2 cups of fresh cranberries)

2 tbsp raw beetroot juice (about 2 small-medium sized beetroots)

flesh from 1 young coconnut

1/2 cup raw cashews (soaked in filtered water overnight)

1/4 cup sweeter of choice, agave, maple syrup or honey

pinch salt

some zest of whatever citrus you have on hand i used tangerine

crust: blend the 1/2 cup nuts, the 1/2 cup dates and the salt in a food processor. if your dates are really hard you can soak them in warm water for a few minutes. when you have the desired texture (i prefer a fine texture) pinch some of the crust between your fingers to test it and see if it’s pliable enough to make your crust. if it doesn’t stick add some agave or honey and blend again. press the nut and date mixture into the bottom of your dish. rinse out the food processor.

filling: put everything in the food process (or whatever pulverizing machine you have) and blend. let it blend for about 4 minutes or more. taste it and adjust. here you can add more zest, salt or juice. make sure it tastes good to you! pour the cashew filling into the tartlette tin on top of the nut crust. cover with plastic wrap, press it down so it’s touching the surface. put it in the freezer until it solidifies, i usually stick leave it overnight. take the cake out of the freezer 10 minutes before you want to eat it.

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