Your best friend comes for a visit? Give him/her a warm welcome with these ultra-delicious iChoc cashew tartes. The recipe is not that easy to make and a little bit challenging. But look and taste are worth any efforts!
What you need
(makes 2 tarts of 16cm base diameter)
For the tart base:
> 310 g all-purpose flour
> 2 tablespoons semolina flour
> 180 g plant-based shortening or margarine, chopped in small cubes
> 160 g light brown sugar
> ½ teaspoon sea salt
> 3-4 tablespoons cold water (keep it cold by adding some ice cubes in the water)
For the filling:
> 200 g raw cashew nuts, soaked overnight
> 150 ml fair-trade coconut milk
> 4 tablespoons agave syrup
> 4 tablespoons coconut oil
> 2 vanilla pods
> ½ teaspoon sea salt
For the white chocolate ganache:
> 2 bars iChoc white vanilla (160g)
> 50 ml soya cream
> 2 tablespoons coconut oil
For the caramelised cashew nuts:
> 60 g raw cashew nuts
> 20 g light brown sugar
> 1 teaspoon plant based shortening
DECO: 80 g blueberries
OPTIONAL: 5 g dried shredded coconut
> 2 tart forms or spring forms with a base diameter of 16cm
> whisk, sieve, dough roller, 2 big mixing bowls, 1 pan & spatula
> 1 cooking pan & 1 metallic bowl for the ‘bain-marie’
> hand mixer, piping bag and tip for the white chocolate ganache
> plastic wrap, baking paper & raw chickpeas to use for the tart base baking
> food processor
How you create it
– Soak 200 g raw cashew nuts overnight & place it in the refrigerator.
– Start with the caramelised cashew nuts. Heat a pan over medium fire and add 60 g raw cashew nuts, 20 g light brown sugar & 1 teaspoon plant-based shortening.
– Stir constantly with a spatula, covering the nuts with the melted fat & sugar mix for approximately 5 min until the nuts have turned golden brown and nicely covered with caramel.
– Transfer immediately on a piece of baking paper, separate the nuts using a spatula and let them cool off.
– Once cooled off the caramel turns solid and you can break the nuts with your hands. Set it aside for later use.
WHITE CHOCOLATE GANACHE
– Continue with the white chocolate ganache. In ‘bain-marie’(*) place the 2 bars of iChoc white vanilla that you have previously chopped in small pieces, 50 ml soya cream & 2 tablespoons coconut oil.
– Let the chocolate melt slowly for 2-3 min while constantly stirring.
– Remove from fire. If there are still non-melted chocolate pieces in the mix, warm it for another 1-2 min until the chocolate is completely melted. Be careful to not overheat the mix because white chocolate is very sensitive and it can separate easily. Let it cool off to room temperature.
– Scrape the chocolate mix off the sides of the bowl, cover it with plastic wrap so that the plastic actually touches the surface of the chocolate mix and place it in the refrigerator for at least ½ hour.
– After ½ hour take it out of the refrigerator and whip the mix for 2-3 min till it turns white and fluffy. Be careful not to mix it too long because the chocolate might separate. Transfer the mix in a piping bag with a piping tip shape of your preference and place it again in the refrigerator for later use.
(*)‘bain-marie’: in a cooking pan add 2 fingers of water and let it slowly boil on low fire. Place a metallic bowl on top of the pan. In the bowl you place the chocolate to let it slowly melt while protecting it from getting overheated & burned.
– In a mixing bowl sift the flour. Add 2 tablespoons semolina flour, 180 g light brown sugar, ½ teaspoon salt and mix well. Add the cubes of plant-based shortening and mix it well with the rest of dry ingredients till you get a flaky mixture.
– Slowly add the water while mixing with your hands until all ingredients are well combined into a firm & even dough. If the dough is too sticky add a little bit more flour. Divide the dough into 2 similar sized balls.
– On a clean and lightly floured surface, roll out one dough ball to a medium thick sheet of at least 28 cm diameter and transfer it into the tart form. Press it in with your fingers to create an even tart cell and carefully cut the excess dough around the edges of the form with a knife. If the dough is too sticky spread a little bit more flour on your dough and working surface while rolling it out.
– Repeat the same process with the second dough ball.
– Pinch the base of your tart cells with a fork and prepare them to go in the oven: cut two baking paper pieces the size of the tart cells and place them on top of each tart base. Fill the cells with raw chickpeas to prevent the dough from rising unevenly and bake them in a preheated oven at 180°C for 20 min.
– Then, remove the chickpeas and baking paper and place the tart cells in the oven for another 10 min. Leave the tart cells to cool off completely before you fill them with the cashew cream.
– Strain the cashew nuts that you have soaked overnight and transfer them in the food processor. Add the coconut milk, agave syrup and salt. Cut the vanilla pods open, retrieve the black content material (black vanilla seeds) and add it to the rest of the ingredients.
– If the coconut oil is solid, melt it in a pan on low fire for 1-2 min while constantly stirring. Add the fluid coconut oil in the food processor and blend all ingredients until you get a smooth & sticky cashew paste.
– When the tart cells are completely cooled-off, fill them with the cashew paste, spreading it evenly over the tart base and let the tarts sit in the refrigerator for at least ½ hour.
– At this point, take the white chocolate ganache out of the refrigerator to be at room temperature when you are going to use it.
Decorate with the white chocolate ganache, the caramelised cashew nuts, and fresh blueberries. Tip: You can also add some dried coconut shreds on top.
Recipe, picture & foodstyling © Alexandra Mitsiou | www.alexandramitsiou.com