1 Whole Wheat Pie Crust, blind baked
1 Grapefruit, segments cut out
1 cup Mascarpone Cheese
½ cup Cream Cheese
¼ cup Honey
2 tablespoons toasted Flaky Almonds
2 teaspoons Vanilla Extract
2 sprigs fresh Thyme
Directions:-
Set up an electric mixer and whisk together mascarpone and cream cheese until well combined.
Pour in the vanilla and honey and beat for another 2-3 minutes.
Transfer the filling into the pre-baked pie crust.
Arrange the grapefruit segments on top of the tart filling.
Sprinkle with thyme and toasted almond flakes to serve.
Nutrition Information per Serving: Total calories 292g, protein 6g, total fat 16.2g, total carbohydrates 31g, cholesterol 32mg, sodium 240mg
Strawberry Chocolate Tart
One of the best pairings in dessert-making, the marriage of strawberry and chocolate make for a sinful and creamy tart where the full-bodied flavors of the chocolate ganache are balanced out by the sweet strawberries. Simply heavenly!
Serves 10
35 minutes
Ingredients:-
1 Chocolate Pie Crust, blind baked
¾ cup Dark Chocolate, chopped
1¼ cups Coconut Cream
For the Topping:
1½ cups fresh Strawberries, cut into slices
1 tablespoon Maple Syrup
Directions:-
Place dark chocolate in a microwave-safe bowl and pop into the microwave to heat for 45 seconds to melt. Set aside and let chocolate cool at room temperature, taking note not to let it harden.
In a medium mixing bowl, toss strawberries together with maple syrup and let it sit for about 10 minutes.
In the meantime, prepare the chocolate ganache by whipping the chocolate and coconut cream until thoroughly combined.
Spoon the chocolate ganache into the pre-baked crust, smoothening out the top evenly.
Arrange the sliced strawberries on the top of the tart to serve.
Nutrition Information per Serving: Total calories 333g, protein 3.5g, total fat 21g, total carbohydrates 34.7g, cholesterol 4mg, sodium 189mg
Pear and Raspberry Tart
The perfect pie to serve up at the end of a hearty dinner to effectively clear the palate with the combination of refreshing sweet pears and tart raspberries, you will definitely make this pie more than once!
Serves 16
1 hour 5 minutes
Ingredients:-
1 Pie Crust
3 Pears, cut into thin slices
2 cups Raspberries
½ cup Sugar
2 tablespoons Cornstarch
1 teaspoons ground Cinnamon
1 teaspoon Lemon Zest
For the Topping:
½ cup Brown Sugar
½ cup All-Purpose Flour
1/3 cup Macadamia Nuts, chopped
1 teaspoon Lemon Zest
Directions:-
Have the oven pre-heated to 425 degrees.
Mix together sliced pears, sugar, cornstarch, lemon zest and cinnamon in a mixing bowl and give everything a quick stir to quickly combine.
Spoon in the raspberries and mix gently.
Transfer mixture into the pre-baked crust.
Bake for 25 minutes.
In the meantime, whisk together the ingredients for the topping.
When the tart has completed baking for 25 minutes, sprinkle the topping over the top of the tart and pop back into the oven to bake for another 15-20 minutes.
Let the tart cool before serving.
Nutrition Information per Serving: Total calories 184g, protein 1.6g, total fat 6g, total carbohydrates 32.7g, cholesterol 0mg, sodium 88mg
Matcha Coconut Mini Tart
Impress your guests with these individual pieces of delight filled with creamy matcha and coconut cream filling. These mini tarts are also gluten-free, so that everyone can enjoy these divine treats.
Serves 2
36 minutes
Ingredients:-
1 Gluten-Free Pie Crust, divided into 2 portions and blind baked in 2 separate ramekins
1 cup Coconut Cream
½ cup raw Cashews, soaked
2 teaspoons Matcha (powdered green tea)
½ cup Maple Syrup
½ teaspoon Agar Powder
Directions:-
In a blender or food processor, add cashews, coconut cream, maple syrup and matcha, set aside.
Bring agar powder to the boil together with ¼ cup water in a small saucepan. Once the mixture has come to a boil, reduce the heat and let mixture simmer for 15 minutes.
Let agar mixture cool slightly before adding into the blender or food processor with the rest of the ingredients.
Blend all ingredients until creamy and pour this filling into the pre-baked tart crusts.
Let the tart cool at room temperature until the filling sets, about 30 minutes.
Nutrition Information per Serving: Total calories 536g, protein 3.9g, total fat 29g, total carbohydrates 68.7g, cholesterol 0mg, sodium 354mg
Earl Gray Panna Cotta Tart
Impress your guests with these individual pieces of delight filled with creamy matcha and coconut cream filling. These mini tarts are also gluten-free, so that everyone can enjoy these divine treats.
Serves 6
30 minutes
Ingredients:-
6 Tart Shells, blind baked
1 cup 2% Milk
½ cup 35% Cream
¼ cup White Chocolate, melted
2 tablespoons Sugar
1 tablespoon Earl Gray Tea Leaves
1¼ teaspoons Gelatin Powder
Zest of 1 Lemon
Directions:-
Mix together milk, lemon zest and tea leaves in a small saucepan and heat over medium heat. Take the saucepan off the heat once the milk is hot. Let mixture stand for 1 hour to infuse the milk with the tea leaves.
Pour the mixture into a separate saucepan through a strainer.
Add cream, sugar and gelatin. Let it stand for 10 minutes.
Heat up the mixture over low heat to completely melt the sugar and gelatin.
Pour the mixture into a spouted measuring cup through a strainer. Let mixture cool for 30 minutes.
Pop mixture into the fridge to chill.
In the meantime, brush the baked tart shells with the melted white chocolate and place onto a baking sheet, place in the fridge to chill.
Pour chilled panna cotta mixture into the cool tart shells.
Let tarts chill overnight in the fridge before serving.
Nutrition Information per Serving: Total calories 440g, protein 7g, total fat 27g, total carbohydrates 43.7g, cholesterol 84mg, sodium 165mg
Chocolate Banana Tart
The divine combination of decadent chocolate and sweet banana comes together in this no-bake tart that is sure to whet everyone’s appetite during dessert time!
Serves 8
15 minutes
Ingredients:-
For the Crust:
1½ cups Medjool Dates
1½ cups Raw Almonds
For the Filling:
1/3 cup Milk
¾ cup Dark Chocolate, chopped
2 Bananas, cut into slices
¼ cup Toasted Almonds, chopped
Directions:-
Start by lightly greasing a rectangular tart pan or round 9-inch pie plate with some coconut oil or cooking spray.
Combine pitted dates and almonds into a food processor and blend on high until both ingredients are well combined.
Transfer the mixture onto the greased tart pan or pie plate, pressing onto the bottom and slightly up the sides of the pan/plate. Set aside.
Place chopped chocolate into a heat-proof bowl.
Pour milk into a medium saucepan and heat over medium heat until it just starts to simmer. Take the milk off the heat and pour into the bowl of chopped chocolate. Let the mixture sit for
about 2 minutes before stirring to completely melt the chocolate.
Reserve about ¼ cup of chocolate mixture and pour the rest into the prepared tart crust.
Layer sliced bananas over the chocolate filling and top with chopped almonds. Drizzle the reserved chocolate sauce over the tart.
Before serving, let tart chill in the fridge for at least 1 hour.
Nutrition Information per Serving: Total calories 330g, protein 7g, total fat 15.5g, total carbohydrates 46g, cholesterol 4mg, sodium 18mg
Orange and Almond Cream Tart
A gorgeous and delicious tart with creamy aromatic filling topped with roasted orange slices. Simply heavenly!
Serves 4
30 minutes
Ingredients:-
1 Pie Crust, blind baked in a 7-inch tart pan
1/3 cup Sugar
½ cup Butter, chilled
¼ cup Orange Juice
2 Eggs
1 teaspoon Orange Zest
½ teaspoon Orange Blossom Water
¼ teaspoon Almond Extract
For the Candied Orange Slices:
1 Orange, cut into thin slices
½ cup Water
½ cup Sugar
Directions:-
Place the baked tart crust into the fridge to chill while you prepare the filling.
Mix together eggs, sugar, orange juice and zest into a food processor and blend until creamy.
Transfer mixture out into a saucepan and heat over medium heat until it just starts to bubble and has thickened.
While waiting for the mixture to heat up, quickly wash the food processor.
Stir the mixture that is heating on the stovetop and once it has thickened, take saucepan off the heat and pour into the clean food processor.
Stir in orange blossom water and almond extract and pulse about 2-3 times to combine together.
Add the cubes of butter into the mixture and pulse a few more times until the mixture is thick and shiny.
Pour mixture onto the chilled tart crust and pop into the fridge to chill to let the custard set.
To make the candied orange, add sugar and water into a medium saucepan and heat over medium heat.
Once the sugar syrup mixture starts to boil, place orange slices into the mixture in a single layer and let it cook in the mixture, flipping it over to the other side after 2 minutes. Cook the other side for 2 minutes before removing the orange slices from the mixture and let them cool on a wire rack.
To serve, assemble the candied orange slices over the tart.
Nutrition Information per Serving: Total calories 716g, protein 6g, total fat 40g, total carbohydrates 88g, cholesterol 143mg, sodium 517mg
Dark Chocolate, Macadamia and Coconut Tart
This delicious tart is vegan, gluten-free, paleo-friendly and free of refined sugar. Enjoy the rich flavors of chocolate but without the guilt!
Serves 12
30 minutes
Ingredients:-
1 Paleo Pie Crust, blind baked in a 9-inch tart pan
1½ cups Bittersweet Chocolate, chopped
1 cup Coconut Milk
1 teaspoon Vanilla Extract
For the Topping:
½ cup Coconut Flakes
½ cup roasted unsalted Macadamia nuts, roughly chopped
1/8 teaspoon Sea Salt
Directions:-
Place the chocolate in a heat-proof bowl.
Bring coconut milk to a boil in a small saucepan and once it starts boiling, take mixture off the heat immediately and pour over the chocolate.
Let the mixture sit for 2 minutes before stirring to completely melt the chocolate.
Pour vanilla extract in and stir to combine thoroughly.
Let chocolate mixture cool slightly at room temperature.
In the meantime, prepare the topping by first lining a baking sheet with a piece of parchment paper. Place the macadamia nuts and coconut in one layer onto the lined baking sheet and pop into a pre-heated oven to bake for about 3-5 minutes.
When ready to assemble the tart, pour the chocolate mixture into the chilled tart crust.
Sprinkle the macadamia nuts and coconut on top of the chocolate filling.
Sprinkle the sea salt over the tart topping.
Let tart chill for at least 1 hour before serving.
Nutrition Information per Serving: Total calories 310g, protein 3.5g, total fat 21g, total carbohydrates 27.9g, cholesterol 5mg, sodium 154mg
Chocolate Truffle Tart
A beautiful triple chocolate tart consisting of a chocolate crust, chocolate ganache and chocolate glaze, this decadent and rich tart is surprisingly easy to make and sure to be a popular favorite with your guests.
Serves 12
1 hour 30 minutes
Ingredients:-
1 Chocolate Pie Crust, blind baked in a 9-inch tart pan
1¼ cups Bittersweet Chocolate, chopped
2 Eggs
1 can (13.5oz) Coconut Milk
1 teaspoon Vanilla Extract
¼ teaspoon Salt
For the Glaze:
¼ cup Bittersweet Chocolate
2 tablespoons Coconut Milk
1 tablespoon Water
1 teaspoon Maple Syrup
Directions:-
Have the oven pre-heated to 350 degrees.
Next, prepare the chocolate ganache: heat up coconut milk in a small saucepan and let it come to a simmer before taking it off the heat immediately.
Stir in chocolate and let chocolate melt in the hot coconut milk. Mix well and let mixture cool for 10-15 minutes.
Whisk together eggs, vanilla extract and salt in a small bowl.
Stir in the chocolate mixture, combining thoroughly.
Transfer the chocolate filling into the baked crust and pop into the oven to bake for 20-25 minutes. Let the tart cool at room temperature for 30 minutes before chilling in the fridge for another 30 minutes.
In the meantime, make the glaze: heat up the coconut milk, maple syrup and water in a small saucepan over medium heat. Once it just starts to boil, take off the heat immediately and stir in chocolate.
Spoon glaze over the tart and spread evenly with the back of a spatula across the top of the tart.
Let tart cool for 30 minutes before serving.
Nutrition Information per Serving: Total calories 303g, protein 4g, total fat 20g, total carbohydrates 27.9g, cholesterol 32mg, sodium 196mg
Raw Raspberry and Blackberry Tart
A beautiful tart with a chocolate and nuts crust topped with sweet and creamy fruity filling.
Serves 4
20 minutes
Ingredients:-
1 Chocolate and Nuts Pie Crust
For the Raspberry Filling:
½ cup Raspberries
½ cup Coconut Oil
2 teaspoons Maple Syrup
1 teaspoon Almond Extract
For the Blackberry Filling:
½ cup Blackberries
½ cup Coconut Oil
2 teaspoons Maple Syrup
1 teaspoon Vanilla Extract
Directions:-
Divide the pie crust dough into 4 portions and press onto the bottom and slightly up the sides of individual tart pans. Place into the fridge to chill while you prepare the filling.
Prepare the raspberry and blackberry filling separately but using the same methods: melt coconut oil in a saucepan until it just starts to simmer before taking off the heat immediately.
Transfer heated coconut oil into a food processor together with raspberries/blackberries, maple syrup and almond/vanilla extract. Blend mixture until creamy and lump-free.
Pour the filling into the chilled tart crusts and pop in to the fridge to chill for at least 30 minutes before serving.
Nutrition Information per Serving: Total calories 609g, protein 2.6g, total fat 60.8g, total carbohydrates 20.7g, cholesterol 0mg, sodium 119mg
Chocolate Tart with Sea Salt and Toasted Coconut
A mouth-watering packed with the balanced
flavors of the sweetness and richness of chocolate and salty sea salt on a delicious pâte sucrée tart crust.
Serves 4
20 minutes
Ingredients:-
1 Pâte Sucrée Tart Crust
1 cup Bittersweet Chocolate, chopped
1½ cups Heavy Cream
1/3 cup unsweetened Flaky Coconut
2 Eggs
½ teaspoon Fine Sea Salt
½ teaspoon Coarse Sea Salt
½ teaspoon Vanilla Extract
Directions:-
Have the oven pre-heated to 375 degrees.
Roll out the tart crust dough and transfer onto a 9-inch tart pan, trimming away excess dough. Pop into the fridge to chill for at least 15 minutes.
When ready to bake the tart crust, first poke holes on the bottom of the crust with a fork. Layer a piece of foil over the crust and add dried beans on top.
Bake crust for about 18-20 minutes, removing the foil and beans at the 10 minute mark. Let crust cool while you prepare the filling.
Reduce the oven heat to 350 degrees.
Layer coconut flakes in one layer on a baking sheet and toast for about 3-5 minutes. Let coconut cool at room temperature.
Place chocolate in a heat-proof bowl.
Heat up heavy cream in a medium saucepan over medium heat until it just starts to simmer. Take off the heat immediately and pour hot cream over the chocolate in the heat-proof bowl. Stir to completely melt the chocolate and combine thoroughly.
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