Raw cashew nut tart with tahini, chilli and lemon with a carrot, coriander, quinoa and mixed seed crust

Billy Trenerry
Raw savory tart, cashew cheese, raw seed pastry, raw pastry, gluten free, vegan, vegetarian, archie browns, billy trenerry, healthy eating, healthy eating truro, healthy eating cornwall, raw foods, delicious and nutritious, chilli and lemon
This recipe is a real crowd pleaser. It burst of fresh summer flavours and is really worth the effort it takes to make it. But don't worry if it sounds like too much hassle for you to make just come and visit us at archie browns in Truro and we'll do the hard work for you x

INGREDIENTS makes 10 mini tarts

For the raw pastry crust

  • 250g carrots
  • 5 g groung coriander
  • 100g quinoa flakes
  • 100g buckwheat flour
  • 15g chia seeds
  • 25g sesame seeds
  • 50g sunflower seeds
  • 50g pumpkin seeds
  • 100ml water 
  • salt and pepper to taste

For the tart filling

  • 125g cashew nuts (soaked in water overnight)
  • 50g light tahini
  • 1/2 red chilli
  • 1 garlic clove
  • zest and juice of 1 lemon
  • 100ml water
  • salt and pepper to taste

METHOD

  • Top, tail and peel the carrots. Roughly slice all of the carrots before placing them into a food processor and blending them into a very fine dice.
  • Now add the quinoa flakes, buckwheat flour, coriander, chia seeds and sesame seeds.
  • Place the sunflower and pumpkin seeds into a high speed blender and grind into a fine powder.
  • Next add the water and mix into a ball.
  • We use 150g portions of the raw pastry mix to make individual tarts in cases but you could also use a large flan case!
  • Once you have moulded the pastry into your desired tart case place into a dehydrator @ 41 c for 24 hours or unti the case is nice and crisp. Carefully remove the raw pastry from the case ready for filling.
  • Next to make the filling drain the soaked cashew nuts and place into a high speed blender with all of the other filling ingredients and blend until you have a smooth texture.
  • Fill the tart cases with the filling when your ready to serve them and garnish with some cherry tomatoes and some fresh basil.