Oreo peanut butter tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Base 1 1/2 cups crushed Oreos (icing removed) 1/3 cup smooth peanut butter 100g melted vegan butter/margarine or coconut oil Filling 1 1/3 cups smooth peanut butter 300ml coconut cream 1/3 cup raw honey or sugar Topping 100g dark chocolate 1/4 cup coconut oil 1/4 cup coconut cream fresh berries Method Crush the Oreos and place them in a large bowl, melt the butter and peanut butter together, and mix in some liquid sweetener if you like. Press the tart base into a parchment paper-lined tart tin and place in the freezer to set. For the filling: add the peanut butter, coconut cream, honey, or Oreo icing into a high-speed blender and blend until smooth. Pour the tart filling onto the tart base and then place again in the fridge to set for 2-3 hours. Just before the tart sets completely, melt the chocolate, and coconut oil and gradually mix in the coconut cream until the chocolate looks thick and glossy. Once the tart has been set, pour the ganache over the tart filling, smooth it out, and decorate with the berries. Slice and enjoy, and keep the tart chilled for further enjoyment! Photo Gallery I hope you love this super easy and delish tart!! M*
Ginger Chocolate ganache tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty 0 Beginner Ingredients 2 cups crushed ginger biscuits 125g or more vegan butter or melted coconut oil 1/3 cup Biscoff spread or nut butter of choice Filling 150 g dark chocolate 300ml coconut cream 1/2 cup chickpea brine (Aquafaba) how to whip here 1/3 cup honey or agave if desired whipped coconut cream or Olé whip to top chopped chocolate to serve Method Crush the ginger biscuits and add in the melted vegan butter or coconut oil, press into a tart pan, adding up to the rim of the tart so the filling does stick to the edges of the tart pan, and place in the fridge to set. Melt the chocolate and then gradually pour in the chilled and smooth coconut cream (whip slightly before adding to the chocolate) and slightly whipped chilled chickpea brine. Whisk well until fully incorporated but not too much that you fold or whisk out all of the air bubbles. Pour onto the base and place in the fridge to set for at least 2 hours. Add the whipped coconut cream on top and shaved chocolate before serving. Photo Gallery Hope you love this ultra-rich and delicious tart* M*
Rose jelly tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Crust 2 cups crushed ginger biscuits 1 cup shredded coconut 1/2 cup melted coconut oil or vegan butterCheesecake Filling 1 1/2 cups soaked cashews (soak in boiling waterFor at least 1 hour) 300g vegan cream cheese (sub with coconut cream) 300ml coconut cream 1/3 cup honey or agave 1-2 tsp vanilla extract 1/3 cup cornstarchTopping 1 packet of vegan strawberry jelly 1/4 cup vanilla Loveren Absolute zero Rose 1 tbsp Rose water 1/2 cup cashew butter 1/4 cup coconut oil 1/4 cup diced fresh strawberries 1 tsp beet or berry powderDecorate Fresh berries Edible glitter Method 1. Preheat oven to 180 degrees Celsius.2. Crush the ginger biscuits until fine, add the shredded coconut and the coconut oil or vegan butter, mix well, and press the cookie base onto the parchment paper-lined tart tin, smoothing out with the base of glass up onto the edges & smoothing the top part of the edges neatly onto the tart base.3. Bake the tart base for 10 minutes while you blend the filling ingredients until smooth, pour the filling into a saucepan and bring to a simmer until it starts to thicken.4. Pour the filling onto the tart base & bake for another 15-18 minutes until golden.5. Let the tart cool, while you make the topping.6. Pour out the jelly ingredients into a blender, Rose wine, cashew butter, coconut oil, strawberries & beet powder, blitz up this mixture until smooth and pour onto the chilled tart.7. Chill for 2-3 hours until set, decorate the tart with sliced, blueberries and edible glitter.8. Sliced and enjoy! Photo Gallery Hope you love this beauty of a tart! M*
Raspberry Frangipane tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 6 4 – 6 People Difficulty 0 Beginner Ingredients Pastry* 1 batch vegan shortcrust pastry* 50 g berry jamFrangipane* 60 g vegan butter (block-style) room temperature* 50 g castor sugar * 40 g vegan aquafaba (canned chickpea brine) * 1 tsp vanilla extract* 60 g ground almonds* 30 g all-purpose flour * ½ teaspoon baking powderTopping* 1 1/2 cup raspberries * 1/2 cup shredded coconut * 1 tsp vanilla extract Method Make a batch of the vegan pastry (recipe below) and par-bake per recipe instructions. Allow the pastry to cool to room temperature. Gently heat the 50g jam in a saucepan and using a pastry brush, brush it over the base and inner sides of the par-baked pastry shell. Meanwhile, preheat your oven to 175•c For the Frangipane, in a large bowl, with an electric whisk beat the vegan butter for 1 minute until light and fluffy. Add the sugar and whisk again for 1-2 minutes, until it has creamed into the butter. Add the aquafaba, one tablespoon at a time, whisking to incorporate each one. Lastly, add the vanilla extract and whisk to combine and beat for another 30 seconds until incorporated. In a separate bowl, mix together the dry ingredients (ground almonds, flour, and baking powder). Fold the dry ingredients into the creamed butter mixture using a spatula until combined, add in the vanilla and the last bit of jam. Transfer the frangipane into the cooled pastry shell in an even layer. Press the raspberries into the frangipane and sprinkle over the shredded coconut and sugar. Bake at 175°C for 25-30 minutes, until the raspberries have reduced in size and appear slightly caramelized. If the edges are browning too quickly, take the tart out and carefully cover the outer crust with some foil. Allow the tart to cool completely before removing it from the tin. For best results chill the tart for a couple of hours before serving and top with flaked almonds for garnish if desired. Store it in an airtight container and refrigerate. Consume within 2-3 days for best results. Photo Gallery Hope you love this amazing tart!! Its a favourite;) M*
Raw Chocolate caramel tart
Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 8 4 – 6 People Difficulty 0 Beginner Ingredients Crust 1 ¼ cups raw or toasted pecans/hazelnuts (sub with your favorite biscuit for nut-free) 2 tbsp coconut flour coconut flour ¼ tsp salt 1/3 cup cacao powder 220g (approx 10) fresh (Medjool) dates, pitted Caramel tahini caramel filling ¾ cup smooth tahini or peanut butter 2/3 cup agave or pure maple syrup 2/3 cup coconut oil 2 tsp vanilla extract 1 tsp fine salt 1 Tbsp white miso paste Chocolate ganache 200g dark Chocolate chopped 1/2 chilled coconut cream Method 1. Begin by making the crust. Lightly grease, or line the loose tart base of your tart to ( aprox 29cm) and set aside. 2. Add the pecans, coconut flour, salt, and cacao to a high-speed food processor and process until a fine crumb forms. Then whilst blending, add the dates one at a time, then process a further 1 minute. The dough should be soft but not sticky. 3. Press the base into the tart tin, press flat with the back of a spoon, wetting the spoon to spread it out evenly. Keep the base in the fridge while you make the filling. 4. Add all the ingredients for the filling into a saucepan. Heat over medium heat whisking the entire time, until hot, but not boiling. 5. Cool for a few minutes before pouring into the base. Use a spoon to spread it around, then set it in the fridge for one hour again. 6. Melt the dairy-free dark chocolate in a saucepan and then pour the cooled coconut milk into the chocolate, creating a smooth ganache. 7. Pour the ganache onto the tart and set it in the fridge to set completely, remove from the tart mould, place on to a plate, and slice! Place the rest of the tart in the fridge for up to 3/4 days. Photo Gallery Hope you love this delicious raw tart recipe as much as we do!! M*
Chocolate caramel tart
Chocolate caramel tart makes me think of the festive season that is ahead. I know a warmly baked pudding is something I would choose in this cold any day, but a sweet delectable chocolate caramel tart cannot be denied. It’s made with a chocolate buckwheat base, slightly bitter caramel filling, topped with a dark chocolate ganache topping.
I have been seeing some tarts on social media quite a bit and I have been craving this tart that I made a couple years ago. This tart is perfect for the mid-week slump and even my husband that is a fast food lover by choice said it was tasty. So I guess this tart qualifies as a cheat meal for the connoisseurs out there.
Tomato tarte tatin
Recipe Gallery Share the Love Tomato tarte Tatin is one of the most amazing recipes there ever was if you’re a tomato lover that is. I went for lunch at a famous country restaurant nearby. It was a tappa styled entreé spread that had different plats that you could choose from. One of the tappa styled plates was the tomato tarte Tatin. One bite and I was soled. It was absolute heaven. Tomato tarte Tatin is one of the most amazing recipes there ever was if you’re a tomato lover that is. I went for lunch at a famous country restaurant nearby. It was a tappa styled entreé spread that had different plats that you could choose from. One of the tappa styled plates was the tomato tarte Tatin. One bite and I was soled. It was absolute heaven. I used the very same pie dough that I made the cherry plum galettes with and it worked so very well with tomatoes too. Spelt flour is just such an amazing gluten-free flour that I would recommend above them all. I really want to make vegan puff pastry and that is going to be a task on its own, so when I get the recipe down for that I’m definitely making this recipe with puff pastry. I never thought that I love tomatoes so much up until we moved to France and all the farmer’s markets sold these juice heirloom tomatoes. I am more of a petit tomatoes fan than big juicy tomatoes. They have more taste and sweetness to them. The juice big tomatoes are great as tomato farci or used when making a bolognaise. Coeur de boeuf they are called, but you get different varieties and not even the guys that grew them at the market could explain his cross combination tomatoes. I guess that is one thing I learned from my mother, she always says she can never eat lunch or dinner without tomatoes and you know what, it certainly is true for me too. This recipe is fresh, light and so perfect for a summer lunch idea or a light dinner. I am in love with balsamic also by the way, if you haven’t realized it yet and obviously the balsamic is such a good combination with this recipe. Fresh basil and roasted pine nuts give that something-something to this recipe. It is seriously so so easy to make. I just love this recipe and made it even twice in a row, after my husband got a bit over tomato tart for a while. But I will never say no because it is just that good. One bite and you’ll see me doing my happy dance. Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Ingredients Dough 1/4 cup coconut oil 1 1/4 cup almond flour or shredded coconut 1 1/4 cup spelt flour (other gluten-free flours will work well too, or normal unbleached white flours) 1/4 cup water 1/4 tsp salt 2 cups sliced mini heirloom (cherry tomatoes) Balsamic syrup 1/3 cup balsamic vinegar 1/4 cup coconut sugar pinch of salt Method Preheat oven to 175 degrees Celcius.Mix together the flours and the salt and then pour in the melted coconut oil and add the water bit by bit until a dough forms. Place the dough on a floured surface and then roll the dough out very thin in a round shape like the tart tin. Lay down the tomatoes face up in a round tart pan (loose bottom is not ideal, because the balsamic syrup will leak out), drizzle over the balsamic syrup and lay over the pie dough, tucking in the sides. Bake for 15-20 minutes till brown on top and then remove to cool before flipping over the tarte tatin.Serve at room temperature with a side salad tossed with basil, rocket and olive oil. Balsamic syrup Place all the ingredients in a saucepan and let it simmer for 10 minutes till it starts to thicken, let it cool down before drizzling it on the tomatoes. Notes: Make use of a plate to flip over the tarte tatin. Sprinkle over some extra salt before serving time This recipe goes great with fresh rocket as well. Photo Gallery In other news, I am updating my website. What would you guys like to see more or less of? Let me know via sending me an email. Would love to hear from you! M*
