I’ve made this delicious tart so many times because it’s just always SO good and super easy. Over the past few recipes I’ve tweaked the recipe slightly to get the pastry and filling combo just right and below is the recipe.
A healthy tart that will have you going back for seconds.
- 1 1/4 cups (175g) walnuts
- 1 1/2 tbls Rice Malt Syrup
- 2 tbls cacao powder
- 1 tsp vanilla bean paste
- 1 organic orange, rind finely grated, segmented
- Pinch of salt
- 1/4 cup (60ml) Coconut Cream
- 1 tsp Baking Soda
- 1 tbls White Vinegar
- 1 /14 cups (200g) wholemeal plain flour
- Pinch of ground cinnamon
- Pinch of ground nutmeg
- Pinch of ground clove
- 80g solid coconut oil
- 2 tbls Organic Rice Malt Syrup
- 1 tbls iced water
Preheat oven to 180°C. Greese your tart tin, otherwise you could make mini individual tarts if you have smaller moulds. To make the pastry, combine flour, nutmeg, cinnamon and clove in a bowl. Use your fingertips to rub in the coconut oil. Stir in the rice malt syrup and water until a crumbly dough forms. Press this mixture evenly over the base and side of the tins. Place on a baking tray and bake for 10 mins or until light golden and dry to touch. Set aside to cool completely.
While the base is in the oven spread the walnuts over a baking tray. Bake for 7-8 mins or until lightly toasted.
Reduce oven to 150°C. Process the walnuts in a food processor until finely chopped. Add the rice malt syrup, cacao powder, vanilla, 2 teaspoons orange rind and salt. Process until combined. With motor running, gradually add coconut cream, then baking soda mixture until combined. Spread onto the base. Bake for 15 mins or until set. Cool slightly.
Top with orange segments and a couple of walnuts and serve, but be warned, you’ll have people wanting seconds its so damn good!