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RASPBERRY TART WITH MORINGA & A PISTACHIO CRUST



Contributor: Kelly Mason
This plant-based dessert by Kelly Mason is a work of art! With nutrient-rich Moringa, nicknamed the "Miracle Leaf," it has a range of bioavailable minerals, vitamins and nutrients such as amino acids, antioxidants, Potassium, Calcium, Selenium and Magnesium. Look inside for the full recipe!

I am obsessed with making plant-based desserts and this has been one of the first tarts that I have created in quite a while. I absolutely fell in love with its sweet and powerful charm.

The sharpness of the raspberries complete the flavor profile of the Moringa perfectly and I love the visual contrast in color with the bright green Moringa and pistachio base and the deep red of the raspberry packed filing.

Raspberries are known for their large amount of antioxidants and the Moringa contains high amounts of many antioxidants & anti-inflammatories, making them the perfect match as this powerhouse nutrient dense beautiful sweet dish....

Raspberry Tart with Moringa & Pistachio Crust

Serve Est. 4 Mini Tarts
Dish Type. Dessert
Vegan. GF
Freezer friendly - 1 Month  

 Base

 Ingredients

½  cup coconut flour

¼ cup pistachios (crushed)

¼ cup maple syrup

2 tbsp. coconut oil

1½  tbsp. chia seeds

1 tbsp. coconut sugar

2 tbsp. Moringa powder

1 tsp. Vanilla bean extract

1 tsp. lemon juice

Pinch sea salt

 

 Method

Combine the coconut flour, blended pistachios, coconut sugar, Moringa and salt together in a small glass bowl.
 
Take a separate bowl and mix the chia, maple, coconut oil, vanilla and lemon juice - wait a few minutes for the chia to soak the liquid ingredients.
 

Add wet ingredients to dry and combine well.

Take four mini tart cases and oil with coconut oil to avoid sticking.

Place around 1½  heaped tbsp. of the base into each tart case and gently press to the mould.

Place into the freezer for around 1-2 hours to set.

Filling

 Ingredients

¼ cup fresh raspberries

½ cup coconut milk (exclude the liquid water)

¼ cup maple syrup

1½ tsp. agar agar powder

1 tbsp. coconut sugar

2 tbsp. freeze dried raspberry powder

¼ tsp. almond extract

¼ tsp. vanilla bean extract

1 tsp. lemon juice

Pinch sea salt

 

Method

Take all the ingredients and place into a blender and blend until smooth.

Place the mixture into a sauce pan and bring to the boil then lower the heat to simmer for around 8 minutes.

Remove from the heat and allow to slightly cool then strain through a cheesecloth into a glass mixing bowl / glass pouring jug.

Take the tart bases from the freezer, pour the raspberry filling into each then place back into the freezer for at least 3-4 hours to completely set.

 
Toppings

Ingredients 

1 tbsp. pistachio (crushed)

1 tsp. freeze dried raspberries (powdered)

1 tsp. coconut sugar

1 tbsp. elderflowers (opt.)

6 fresh raspberries (halved) 

 

 Method

Mix together the pistachio, raspberry powder & coconut sugar to create the "soil."
 
 Sprinkle the raspberry pistachio soil around the edge of each tart, place 3 halves of fresh raspberry at one "edge" of each and finish by placing gently the elderflowers in and around the soil.

Photos by Kelly Mason

 

Click here for Kelly's Reishi Infused Wild Rice


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Kelly Mason

Plant based Chef. Yoga Teacher. Artist.

Since 2014 Kelly has obtained 1140hr Yoga certifications and taught throughout Melbourne, Australia; Goa, India; & Manchester, UK. She is a fluid artist with works commissioned from New York, Russia, India & California. 

Kelly trained during her time living in California with The Matthew Kenney Culinary school back in 2017 obtaining certification in Raw and Plant based cuisine & nutrition. Since then she has been the head chef at a cheshire plant based eatery and his now creating beautiful, environmentally inspired & seasonal plant based cuisine for guests on wellness retreats around the world.

Kelly is the private chef to the wellness company  'akasha yoga lifestyle'  and freelances on other wellness retreats internationally in locations such as Sri Lanka, Bali, ibiza & Norway. 

She lives in the UK during the summer months but resides during the winter in her second home of north Goa, India, promoting the ethical & sustainable fashion movement as a slow fashion model and collaborating with plant based brands as a recipe developer and content creator. 

“My cuisine is completely plant based and as much as possible I use powerful infusions of medicinal herbs, adaptogens, CBD and other plant based superfoods. 

I am totally inspired by beauty and when styling each of my dishes I love to use my artistic flair!” 

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