It’s Valentines Day!
I don’t care.
I care about February 14th immensely though!
That’s the day I got married to my love Coco in St. Barth three years ago!
Last year we celebrated this day again in St. Barth. This year we’ll go in March. Can’t wait!
So I’m going to surprise her with a little dinner at home, including a sweet little dessert…
This one is a vegan Raspberry Streusel Tart with a cashew nut based crust, so it’s also gluten free.
First, the tart in a suiting shape for today :)) It’s good for about 5-6 people or 3 days of leftover indulgence! Second is the same recipe for a plated, high end presentation.
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Raspberry Streusel Tart
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- Crust
- 3 cups Cashew Flour
- 4 tablespoons Agave Syrup
- 1 tablespoon Coconut Oil, melted
- 1 pinch Sea Salt
- Filling
- 3 cups Fresh or Frozen Raspberries
- ½ cup Agave Syrup
- 1 teaspoon Agar Agar
- 1 tablespoon Lemom Juice
- 1 teaspoon Vanilla Extract
- Streusel
- ½ cup Pecan Nuts
- ¼ cup Hazelnuts
- ¼ cup Almonds
- 1 teaspoon Cinnamon
- ¼ cup Coconut Sugar
- 1 teaspoon Vanilla Extract
- 1 pinch Sea Salt
- Glaze
- ½ cup Cashews
- ½ cup Young Coconut Meat
- ½ cup Agave Syrup
- ¼ cup Filtered Water
- 3 tablespoons Coconut Oil
- 1 teaspoon Vanilla Extract
- 1 pinch Sea Salt
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1.Crust: Preheat the oven to 180C / 350F.
Mix the ingredients in a bowl and press in desired mold. Bake for about 10 mins until golden, let cool.
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2.Filling: Push the raspberries trough a sieve into a sauce pan. Add the agar agar and bring to a boil. Combine with the remaining ingredients and let cool.
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3.Streusel: Toss the nuts with the coconut sugar, cinnamon, vanilla extract and salt. Toast in the oven at 180C / 350F for about 8 mins. Let cool and pulse coarsely in a food processor.
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4.Glaze: Mix all ingredients in a blender.
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5.Assembly: Pour the raspberry filling in the tart shell, sprinkle with the streusel. Drizzle with the glaze and let set in refrigerator for about 2 hours.
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Enjoy and spread the love!
Luxury Yacht Cuisine 