There’s a way to make a more nourishing cake, and pastry chef and wellness enthusiast Marianne Stewart has dozens. Pick up a copy of her new collection of recipes and get ready to make desserts that are better for you, like this creamy pistachio and raspberry tart.
I love the color in this tart! Use fresh and firm raspberries for the best effect when you slice into it. If pastry isn’t your favorite thing, the filling also makes a great potted dessert by itself – simply pour into small ramekins and chill for a few hours before serving.
- 1/2 cup pistachios
- Pinch sea salt
- 1/4 cup coconut oil, melted
- 1/4 cup brown rice syrup (for vegans) or honey
- 2 1/2 teaspoons lemon juice
- Scant 1/2 cup coconut cream
- Scant 1 cup fresh raspberries
- Handful pistachios, finely chopped, to decorate
- 2 teaspoons chickpea flour
- 2 teaspoons ground flaxseed
- 1/4 cup coconut cream
- 1/4 cup coconut oil, melted
- 1 teaspoon cider vinegar
- 1 cup oats (gluten free if needed)
- 1/3 cup blended rice flour
- 2/3 cup ground almonds
- 5 tablespoons rapadura or light soft brown sugar
- Large pinch salt
- 1/4 teaspoon xanthan gum (optional)
For the pastry
Mix together the gram flour, flaxseed, coconut cream, coconut oil and vinegar with a small whisk until well blended. Chill for 30 minutes, or until cool and firmed.
Process the oats in a blender until fine. Add the rice flour, ground almonds, rapadura, salt and xanthan gum, if using, processing again to mix.
Pour the dry ingredients into a bowl, add the chilled wet ingredients and blend together using a spatula or your fingertips. Knead gently to form a smooth, soft dough. Flatten, wrap in clingfilm (plastic wrap) and chill for at least 1 hour, or up to 3 days.
Roll all the dough out between 2 sheets of baking parchment to 1/6 in thick. Use to line the 8-inch tart tins by lifting off the top piece of baking parchment, flipping the pastry over and gently resting on top of the tin. Peel off the paper, then tuck the edges of the pastry into the corners of the tin. Gently knock off the excess pastry, then press the pastry into the bottom and sides. Chill for 30 minutes before baking as directed in the recipe.
For the tart
Preheat the oven to 400ºF and put a baking sheet into the oven to heat. Line the base of the tart case with baking parchment, then fill with rice or lentils. Gather the edges of the parchment together loosely in the center and bake on the tray for 30 minutes, or until the edges of the pastry are beginning to brown. Remove the rice and cook for a further 6–7 minutes, or until the base looks dry. Cool in the tin on a wire rack until cold.
Meanwhile, for the filling, soak the pistachios in cold water for 1 hour.
Drain the pistachios and blend with the salt in a blender until as fine as possible. Add the coconut oil and blend again until completely smooth. Add the syrup or honey, lemon juice and coconut cream and blend again, until well mixed and smooth.
Place the raspberries on the base of the baked tart case and pour the filling on top. If the raspberries are large, press them down slightly so the filling can cover them. Chill for a few hours before de-moulding from the tin and serving decorated with finely chopped pistachios. The tart will keep in a covered container in the fridge for 2–3 days.