FROZEN RASPBERRY & POMEGRANATE TARTS


Monday starts with Frozen Raspberry & Pomegranate Tarts! I've just bought Sabrina Ghayour's new recipe book. Bazaar is a collection of her favourite vegetarian Middle East inspired recipes and it's one of those books where every recipe is a "must-make".  Being a vegetarian who loves pomegranate, this book is now my favourite cook book of all time. But even if you aren't a vegetarian, it has so many great recipes and plenty of ideas if you just want to eat more vegetables. Having said that, I'm starting with a dessert.


This isn't actually one of Sabrina's recipes. But she does have a beautful looking Raspberry & Pomegranate dessert in her book and it was that picture that set me on this weekend's recipe track. Raspberry and pomegranate are where the similarity between our two recipes ends. These have a date and almond tart shell and are filled with a custard made from raspberries and cashew nuts. They are frozen to set and kept in the freezer until about ten minutes before eating time. Then top them with fresh raspberries, pomegratanate seeds and mint. 


Keep scrolling for the recipe for these Frozen Raspberry & Pomegranate Tarts and P.S. these are suitable for vegans. 




Frozen Raspberry & Pomegranate Tarts


(Makes 9)


Ingredients


For the tart crust

1.5 cups almonds

1 cup dates, pitted*

1 tbsp coconut oil

1 tsp vanilla extract


For the tart filling

½ cup raw cashew nuts

¼ cup almond milk

4 tbsp maple syrup

½ cup raspberries

To serve

Raspberries, Pomegranate and Mint Leaves


*If using medjool dates, there s no need to soak them first. If using dried dates, soak them in hot water for 30 minutes and drain before use.


Method


To make the crust, put the almonds in a food processor and pulse until broken down into chopped nuts. Don’t over process the into ground nuts. Add the dates, coconut oil and vanilla extract and process into a sticky dough.


Line a muffin tray with muffin liners. Spoon the crust mixture into the muffn lners, evenly dviding the mixture between the liners. Glatten the mixture into the base and sides of the liners to create a tart case. Place in the freezer for 30 minutes to set.


To make the filling, add a quarter cup of raspberries and the rest of the filling ingredients to a food processor or blender and blend until smooth and creamy. Cut the remaining quarter cup of raspberries in half and fold them into the mixture. Spoon the mixture into the individual tart shells evenly and return to the freezer to set for at least one hour.


To serve, garnish with fresh raspberries, a swirl of pureed raspberries, pomegranate and fresh mint.


Note: These tarts are best served straight from the freezer. They don’t keep well at room temperature as the tarts will soften and lost their shape.




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DESIGNED BY Frances Walsh 

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