These little beauties are tart with a pinch of savoury and sweet.
The perfect transition from winter into spring/summer flavours.
Rosemary Cardamom Tart Shells
1.5 cup Soaked Cashews
1/2 tsp vanilla bean powder
6 cardamom pods (extract seeds and blend in a spice blender)
2 tbsp fresh rosemary
4 dates
Kumquat Cashew Filling
3/4 cup seeded kumquats
12 tbsp water
4 dates
1/2 cup soaked cashews
White Chocolate Top Layer
1 cup cacao butter
2 tbsp coconut sugar( I used 2 tbsp honey but it separated when solidified)
A dash of grey sea salt
Candied Kumquats
8 kumquats
2 tbsp water
A pinch of vanilla bean powder
1.5 tbsp honey
Prep 2 cups of cashews the night before by soaking them in water in the fridge. If you’ve forgotten, an hour or 2 before of soaking will do, if you have a high speed blender.
Dry off your cashews with a fresh dish cloth. Place 1.5 cups of cashews in a food processor with the rest of the crust ingredients. Blend until smooth and press into silicone muffin tins or paper wrappers. Place in the freezer.
Slice 3/4 cups of kumquats in half and remove seeds. Place in a blender with the last of the cashews (1/2 cup), 12 tbsp of water to thin it out and 4 dates to cut the tartness. Blend until smooth. The mixture should still be quite thick but at a touch more water if it’s not blending. Fill the tart shells leaving a bit of room at the top and rerun to the freezer.
For the white chocolate layer, melt in a pot over low heat with coconut sugar and sea salt. Let it cool slightly but not so much so that it starts to solidify again. Pour over frozen tarts and return to the freezer.
Slice kumquats into wheel shapes and de-seed. In the meantime, in a small pot, allow water, honey and vanilla to come to a boil. One it’s boiling, add the fruit and bring it back up to a boil. Then reduce to a simmer for 10m. Remove from the stove and allow to cool before placing in a glass dish with the syrup in the fridge.
Once the white chocolate layer is solidified, remove from their silicone tart shells and top with candied kumquats. These tarts can then be stored in the fridge.
Makes about 9 tarts
Could easily be made into a cake as well, using a spring form pan.
Takes ridiculously too long to make.
