fruit tart

ladies night

Last night I threw a surprise birthday party well not sure if you can call it a party as there were only four of us, for my dear colleague. I served a pear tart which I had especially made by our lovely local french baker and a mousse cake from a Japanese baker. The latter was quite a mission as neither of us spoke a word that the other understood but miraculously we managed. And we had a blast. I am seriously pleasantly surprised every single day of how much love and happiness can be shared between strangers (now friends). These women and I are so different in culture and appearance but our souls are the same.

“Ye are the fruits of one tree, and the leaves of one branch…”
-from the Bahá’í writings
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Skanky little tarts with a side of puns

Quite disgusted at the fact that our strawberries have more of a love life than I. Never mind, these skanky little summer-fruit tarts are stripped from dairy, gluten and refined-sugar, upgrading them from a “guilty” pleasure to a nutritious summer snack/treat/breakfast. In addition, they’re so quick and easy to make – no baking required!image[5]
1 1/2 cups ground almonds
1/2 cup unsweetened desiccated coconut
1/2 cup dried apricots (soaked in warm water for 15 minutes then drained)
1 tbsp melted coconut oil
1 tbsp raw honey (or maple syrup if vegan)

1 cup mascarpone cheese (or coconut yoghurt if vegan)
1 tbsp honey
1 tsp pure vanilla extract
zest of one lemon

fresh strawberries
fresh mint

Ready… Set… Tart! 

Blitz base ingredients in a food processor until thoroughly combined.

Using your fingers smooch mixture into a silicon muffin tray then place tray in freezer for at least 1/2 hour to set.

Combine filling ingredients in a medium bowl and spoon evenly amongst the now set tart cases.

To finish, decorate with fresh strawberries and mint.

Keep refrigerated.

*refined-sugar free



Fruit tarts are deceiving little buggers; seemingly healthy on the outside but rather dangerous on the inside. Once again, to prove my point I am going to pick on celebrity chef, Jaime Oliver. Oliver’s fruit tart pastry contains: butter, icing sugar, plain flour, eggs, milk and salt. And his creamy filling contains: mascarpone, cream, sugar, grappa and jam. In comparison, my you-can-accidently-eat-the-whole-thing-and-still-fit-in-those-jeans alternative contains the following wholesome and nutritious ingredients only:

1 cup almond meal
3 tbsp coconut oil (melted)
1 tbsp honey

3/4 cup natural unsweetened yoghurt (for a dairy-free alternative, I used coconut yoghurt)
1 tsp honey

To decorate:
fresh fruit (thinly sliced)
raw nuts (optional)
coconut chips (optional)

Place the tart ingredients in a food processor and process until well combined.

Using your hands roll the mixture into 6 even balls then press down evenly into 6 greased muffin tins (must be a silicone tray in order to pop out easily)

Refrigerate for two-three hours to set

Combine the yoghurt and honey then divide evenly among the tart cases

To finish, top tarts with fresh fruit!

Oh mama!