This vegan ricotta biscuit tart is a wonderfully healthy way to celebrate festivities like Midsummer’s Day or for July 4.
- 1 cup walnuts
- ¼ tsp sea salt
- 8 dates, chopped
- 1 cup raw buckwheat, soaked overnight
- 2 cups cashews, soaked overnight
- ½ cup coconut milk
- 5 tbsp agave syrup
- 2 tbsp coconut oil, melt before use
- 80 ml water
- 1 ripe banana
- juice of 2 small lemons
- ½ tsp sea salt
- Process walnuts and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed.
- Rinse the soaked buckwheat and cashews before use. Throw all ingredients into high-speed blender and blend until smooth. Help with a spoon when necessary.
- In a small bowl, whisk together all the wet ingredients (Biscuit’s Ingredients).
- In a large bowl, whisk together the dry ingredients (Biscuit’s Ingredients).
- Add the wet mixture to the dry mixture and stir well with a spoon.
- Form the dough into 2-3 balls and place one at a time on a lightly floured non-stick mat. Lightly flour a rolling pin (if necessary) and begin rolling out the dough until you have a rectangle that is about 2 mm thick. The dough will crack a bit, but this is totally normal.
- Cut the crackers into the shapes of your choice.
- Bake for 10 minutes at 350 F (175 Celsius). Carefully, transfer crackers to a cooling rack for 15 minutes.
Compiling the tart:
- Firmly press crust into the bottom of a round tart tin with removable bottom.
- Spread 1/3 of the filling onto the crust.
- Spread ½ of biscuit crumbs on the filling.
- Moisten the biscuits with a juice from one orange.
- Continue with step 2 until the filling and biscuits are finished and you have the ricotta filling for top layer.
- Place the tart in fridge for at least 8 hours or in freezer for 4 hours.
- Decorate the tart with fresh strawberries (or any other fresh berries) and grated dark chocolate.
Process cooled biscuits in a food processor (S-blade) until fine crumbs (almost flour-like).
- Method: Baking
Keywords: ricotta tart