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 completes the flavour profile of the Moringa perfectly, and I love the visual contrast between the bright green Moringa and pistachio base and the deep red of the raspberry-packed filling.
Raspberries are known for their large amount of antioxidants, and Moringa is a nutrient-dense green rich in antioxidants, amino acids and minerals — which makes them a natural match in this beautiful sweet dish.
Raspberry Tart with Moringa & Pistachio Crust
Base
Ingredients½ 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. Sun Potion Moringa powder 1 tsp. vanilla bean extract 1 tsp. lemon juice Pinch sea salt |
MethodCombine the coconut flour, blended pistachios, coconut sugar, Moringa and salt together in a small glass bowl.
In a separate bowl mix the chia, maple, coconut oil, vanilla and lemon juice — wait a few minutes for the chia to soak up 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 into the mould. Place into the freezer for around 1-2 hours to set. |
Filling
Ingredients¼ 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 |
MethodPlace all the ingredients into a blender and blend until smooth. Pour the mixture into a saucepan and bring to the boil, then lower the heat and simmer for around 8 minutes. Remove from the heat and allow to cool slightly, then strain through a cheesecloth into a glass mixing bowl or 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 set completely. |
Ingredients1 tbsp. pistachio (crushed) 1 tsp. freeze-dried raspberries (powdered) 1 tsp. coconut sugar 1 tbsp. elderflowers (opt.) 6 fresh raspberries (halved) |
MethodMix together the pistachio, raspberry powder and 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 gently placing the elderflowers in and around the soil.
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Photos by Kelly Mason
Frequently Asked Questions
What does Moringa taste like in a dessert?
Green and faintly grassy, closer to matcha than to a herb. It reads mostly as colour here, with the raspberry carrying the flavour. Sun Potion Moringa is a nutrient-dense leaf powder rich in amino acids and minerals.
Do the tarts need baking?
No. The base sets in the freezer for 1-2 hours and the filling sets for a further 3-4 hours.
Can I substitute the agar agar?
Agar is what gives the filling its clean set. Cornflour will thicken it but produces a softer, less sliceable result.
How long do they keep?
Up to a month in the freezer. Move them to the fridge for 20 minutes before serving.
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These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
