A (daring) raw experiment: dark berry tart with spicy almond bottom
R aw or in German raw food is kind of a strange phenomenon: The food becomes raw - so uncooked and (mostly) in theirs Initial condition - processed for breakfast, lunch and dinner. That sounds offensive to the average citizen. "Why only?" One wonders not quite wrongly. The whole thing should have nutritional benefits. But does it taste like that at all? Time for a gourmet guerrilla experiment. We cook raw. Oh no ... what is cooking then without cooking?
So that the whole thing is not too demanding for the family, I started with a sweet. A cake without eggs, sugar, butter, milk - and especially without baking. Auweia.
I did it. And that's what came out:
The tart is actually very simple. You shred different ingredients short and painless in the food processor, spends the whole thing in a beautiful shape, leaves the miracle in the fridge and finally has something that looks like a delicious cake. Here are the steps in detail:
The Clou: The soil of almonds and raisins we wonderfully aromatic and spicy by pimento. Allspice is probably not one of the standard spices in your kitchen cabinets, but it is quite exciting in this berry tart. Trust yourself!
For that, I finally got my new favorite kitchen toy to work. On facebook, I introduced you to the wonderful thing a few days ago: The cast-iron spice mortar from Skeppshult is simply adorable. The small heavyweight (1.1 kg!) Is round and nice grip in the hand and minced in the zero commanix even the tiniest amounts of spices as desired from coarse to fine dust. This is surprisingly fast and easier than in a classic mortar. I saw him in my favorite kitchen shop in Ottensen and was instantly in love. Unfortunately, the choice is extremely difficult - because it is available in different pop colors, which all look great together. But nobody needs six mortars (unfortunately). Under a sky blue single copy one can but for example put a pink Läppchen. Hello, beautiful color contrast.
For filling, mince all the ingredients, except for the blackberries, in a food processor, pour into the ground, garnish with the blackberries, chill - done.
It does not just look stunning, it tastes really delicious. Somewhat unfamiliar, not as fluffy as a fruit or sponge cake, but very fruity, with a subtle sweetness and a slightly sour, refreshing note of blue and blackberries. The pimento in the pithy soil is a bit strange at the first bite, but makes the whole thing really exciting. The tart gets really good with a decent pinch of Greek yoghurt (10% fat). Of course, vegans take soy yogurt. A mint twig rounds it all off.
Here's how it works:
For the ground 350g almonds mince in a food processor.In a tart-shape with about 23 cm in diameter and press firmly on the bottom and the edges. Cover with cling film and refrigerate for about 20 minutes.
Meanwhile, prepare the filling: 300 g blueberries with 8 dates without stone,
And now the little slip: Just before serving with a touch of powdered sugar Dust.
Serve with Greek yoghurt or soy yoghurt and maybe garnish with mint .
Tip: If you do not have a big tart shape, you can just take a lot of small casserole dishes, deep plates or creme brulee bowls and make miniature tartes.
Covered with cling film, the tart will stay in the fridge for a few days.
GourmetGuerilla - Raw berry tart with spicy almond bottom